I don’t know about ya’ll, but Breakfast just isn’t breakfast if it doesn’t include grits. Having been raised in the South, grits were always part of a big Southern Breakfast.
Well today I’m going to share with you the secret to take making your grits rich and creamy and you won’t ever want to go back to the old way of making them again.

Now in case you didn’t know, grits are made from ground up corn. I was shocked to learn that you can rarely find grits in the stores up North, however, you can order some HERE if you aren’t able to find them in your area.

I prefer to use organic quick grits when I can but you can use any quick grits for this recipe.
They cook up faster since they are ground up finer than regular grits.
You can also use this same method with regular cooking grits, just cook them longer per instructions on package.

So here’s the “Secret” to the most delicious creamy grits you’ll ever eat.

*Replace half of the water with Heavy Cream.

So for instance, my grits recipe called for 1 cup of grits to 4 cups of water… I replaced 2 cups of the water with Heavy Cream.

Be sure to add a teaspoon or two of salt to the water before you boil it…There’s nothing worse than bland grits!

Watch the water and heavy cream mixture very closely when you bring it to a boil, otherwise you will have a mess on your hands.
As soon as it begins to boil, pour in the grits and stir. Turn the heat to medium low and cook for 5-7 minutes stirring occasionally.