18 Creamy Grits Recipes for Dinner Delights

Are you ready to transform your dinner routine with a Southern classic that’s both versatile and utterly comforting? Our collection of 18 Creamy Grits Recipes is here to inspire your next meal, offering everything from quick weeknight fixes to hearty, flavor-packed dishes. Whether you’re a grits aficionado or new to this creamy delight, these recipes promise to bring warmth and satisfaction to your table. Let’s dig in!

Cheesy Garlic Shrimp and Grits

Oozing with flavor, this dish combines succulent shrimp with creamy, cheesy grits for a meal that’s both indulgent and comforting. Perfect for brunch or dinner, it’s a surefire way to impress.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp sea salt
• 2 tbsp clarified butter
• 1 lb wild-caught shrimp, peeled and deveined
• 3 cloves garlic, minced
• 1/2 cup sharp cheddar cheese, grated
• 1/4 cup Parmesan cheese, grated
• 2 tbsp fresh parsley, chopped
• 1/2 tsp smoked paprika
• 1/4 tsp cayenne pepper
• Freshly ground black pepper, to taste

Instructions

1. In a medium saucepan, bring 4 cups of water to a rolling boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1 tsp sea salt, reducing heat to low. Simmer for 25 minutes, stirring occasionally to prevent sticking.
3. While grits cook, heat 2 tbsp clarified butter in a large skillet over medium-high heat. Add 1 lb shrimp, cooking for 2 minutes per side until pink and opaque.
4. Add 3 cloves minced garlic to the shrimp, sautéing for 30 seconds until fragrant. Remove shrimp from heat and set aside.
5. Once grits are creamy, stir in 1/2 cup sharp cheddar and 1/4 cup Parmesan cheese until fully melted and incorporated.
6. Fold the cooked shrimp into the grits, seasoning with 1/2 tsp smoked paprika, 1/4 tsp cayenne pepper, and freshly ground black pepper to taste.
7. Garnish with 2 tbsp chopped fresh parsley before serving.

Just served, this dish boasts a creamy texture with a spicy kick, balanced by the richness of the cheeses. For an extra touch, top with a fried egg or serve alongside a crisp green salad.

Southern-Style Smoked Sausage Grits Bowl

Viral for a reason, this dish combines smoky, savory sausage with creamy, buttery grits for a breakfast that slaps. It’s hearty, flavorful, and ready in under 30 minutes—perfect for those lazy weekend mornings.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp sea salt
• 2 tbsp unsalted butter
• 1/2 cup sharp cheddar cheese, grated
• 1 lb smoked sausage, sliced into 1/2-inch rounds
• 1 tbsp clarified butter
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup scallions, finely chopped
• 1/2 tsp smoked paprika

Instructions

1. In a medium saucepan, bring 4 cups of water to a rolling boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1 tsp sea salt. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally to prevent clumping.
3. While grits cook, heat 1 tbsp clarified butter in a skillet over medium-high heat. Add 1 lb smoked sausage slices and cook until browned, about 3 minutes per side. Remove and set aside.
4. In the same skillet, pour in 2 lightly beaten pasture-raised eggs. Scramble until just set, about 2 minutes. Tip: For fluffier eggs, remove them from the heat just before they’re fully cooked.
5. Once grits are creamy, stir in 2 tbsp unsalted butter and 1/2 cup grated sharp cheddar cheese until fully melted and incorporated.
6. Divide grits into bowls. Top with smoked sausage, scrambled eggs, and a sprinkle of 1/4 cup chopped scallions and 1/2 tsp smoked paprika. Tip: For an extra kick, add a dash of hot sauce or a drizzle of honey.

The grits are luxuriously creamy, contrasting beautifully with the crisp, smoky sausage and soft, fluffy eggs. Serve it with a side of toasted sourdough for dipping, or layer it in a mason jar for a trendy, on-the-go breakfast.

Creamy Mushroom and Spinach Grits

Just when you thought grits couldn’t get any better, we’re swirling in creamy mushrooms and vibrant spinach for a dish that’s downright irresistible. This isn’t your grandma’s grits—unless she’s a Michelin-starred chef.

Ingredients

• 1 cup stone-ground grits
• 4 cups chicken stock, homemade preferred
• 1 cup heavy cream
• 2 tbsp clarified butter
• 8 oz cremini mushrooms, thinly sliced
• 2 cups fresh spinach, roughly chopped
• 1/2 cup grated Parmesan cheese
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 cloves garlic, minced

Instructions

1. In a medium saucepan, bring chicken stock to a boil over high heat. Gradually whisk in grits to prevent clumping.
2. Reduce heat to low, cover, and simmer grits for 25 minutes, stirring every 5 minutes to ensure even cooking.
3. While grits cook, heat clarified butter in a skillet over medium heat. Add mushrooms and sauté until golden brown, about 5 minutes.
4. Add minced garlic to mushrooms, sauté for 1 minute until fragrant. Tip: Don’t let garlic burn—it turns bitter.
5. Stir in spinach and cook just until wilted, about 2 minutes. Remove from heat.
6. Once grits are creamy and tender, stir in heavy cream, Parmesan cheese, salt, and pepper.
7. Fold the mushroom and spinach mixture into the grits until evenly distributed. Tip: For extra creaminess, add a splash more stock if needed.
8. Serve immediately. Tip: Garnish with extra Parmesan and a drizzle of truffle oil for a luxurious touch.

Silky grits meet earthy mushrooms and fresh spinach in every bite, creating a comforting yet sophisticated dish. Try topping with a poached egg for breakfast or serve alongside grilled steak for dinner.

Spicy Cajun Chicken and Grits

Bold flavors collide in this Spicy Cajun Chicken and Grits—a dish that packs heat, comfort, and Southern charm into every bite.

Ingredients

• 1 cup stone-ground grits
• 4 cups chicken stock, preferably homemade
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 lb boneless, skinless chicken thighs, pasture-raised
• 2 tbsp Cajun seasoning, homemade or store-bought
• 1 tbsp smoked paprika
• 1/2 cup sharp cheddar cheese, freshly grated
• 2 tbsp green onions, finely sliced
• 1 tbsp garlic, minced
• 1 tbsp olive oil

Instructions

1. In a medium saucepan, bring chicken stock to a boil over high heat. Gradually whisk in grits to prevent clumping.
2. Reduce heat to low, cover, and simmer grits for 25 minutes, stirring every 5 minutes to ensure even cooking.
3. While grits cook, season chicken thighs evenly with Cajun seasoning and smoked paprika.
4. Heat olive oil in a large skillet over medium-high heat. Add chicken thighs, cooking for 5 minutes per side or until internal temperature reaches 165°F.
5. Remove chicken from skillet; let rest for 5 minutes before slicing against the grain.
6. Stir heavy cream, clarified butter, and cheddar cheese into cooked grits until fully incorporated and creamy.
7. Fold in minced garlic and half of the green onions, reserving the rest for garnish.
8. Divide creamy grits among plates, top with sliced Cajun chicken, and garnish with remaining green onions.

Whip up this dish for a textural masterpiece—creamy grits meet perfectly spiced, juicy chicken. Serve with a side of pickled okra for an extra tangy crunch.

Bacon and Cheddar Loaded Grits

Y’all ready to level up your breakfast game? This Bacon and Cheddar Loaded Grits dish is a creamy, cheesy, smoky masterpiece that’ll have you hitting the snooze button just to savor every bite.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp sea salt
• 4 slices thick-cut applewood-smoked bacon, diced
• 1 cup sharp cheddar cheese, freshly grated
• 2 tbsp unsalted butter
• 1/4 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1/4 tsp freshly ground black pepper
• 1 tbsp chives, finely chopped

Instructions

1. In a medium saucepan, bring 4 cups of water to a rolling boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1 tsp of sea salt, reducing heat to low to maintain a gentle simmer.
3. Cover and cook for 25 minutes, stirring every 5 minutes to prevent sticking, until grits are creamy and tender.
4. While grits cook, in a skillet over medium heat, render 4 slices of diced bacon until crispy, about 8 minutes. Drain on paper towels, reserving 1 tbsp of bacon fat.
5. Off heat, stir 2 tbsp of unsalted butter, 1 cup of grated sharp cheddar, and 1/4 cup of heavy cream into the grits until fully incorporated.
6. Gently fold in 2 lightly beaten pasture-raised eggs, allowing residual heat to cook them, creating a richer texture.
7. Season with 1/4 tsp of freshly ground black pepper and adjust salt if necessary.
8. Serve hot, topped with crispy bacon, a drizzle of reserved bacon fat, and a sprinkle of 1 tbsp of finely chopped chives.

Now, the texture? Imagine creamy meets fluffy with a cheesy pull that’s downright addictive. For a next-level twist, top with a fried egg or serve alongside spicy maple sausage.

Blackened Catfish with Creamy Grits

Unleash bold flavors with this fiery Blackened Catfish paired with silky, creamy grits—a Southern classic turned TikTok sensation.

Ingredients

• 4 catfish fillets, skin-on
• 2 tbsp blackening seasoning
• 2 tbsp clarified butter
• 1 cup stone-ground grits
• 4 cups whole milk
• 1 cup sharp cheddar cheese, grated
• 2 tbsp unsalted butter
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat a cast-iron skillet over high heat until smoking, about 5 minutes.
2. Generously coat each catfish fillet with blackening seasoning on both sides.
3. Melt clarified butter in the skillet, then add catfish fillets skin-side down. Cook for 3 minutes without moving to achieve a deep crust.
4. Flip fillets and cook for another 3 minutes until the fish is opaque and flakes easily with a fork.
5. In a medium saucepan, bring whole milk to a gentle boil over medium heat. Whisk in stone-ground grits.
6. Reduce heat to low and simmer grits, stirring frequently, for 25 minutes until thickened and creamy.
7. Remove grits from heat; stir in sharp cheddar cheese, unsalted butter, kosher salt, and black pepper until smooth.
8. Serve blackened catfish over a bed of creamy grits immediately.

Opt for a textural contrast by topping with crispy fried onions or a drizzle of hot honey. The catfish’s spicy crust against the grits’ creamy richness creates a harmony of flavors that’s irresistibly shareable.

Pulled Pork and Grits Casserole

Kickstart your morning with a dish that’s as bold as your coffee—Pulled Pork and Grits Casserole layers smoky, tender pork with creamy, stone-ground grits for a breakfast that means business.

Ingredients

• 2 cups stone-ground grits
• 4 cups whole milk
• 2 cups sharp cheddar cheese, grated
• 1 lb smoked pulled pork, shredded
• 1/2 cup unsalted butter, cubed
• 1 tsp smoked paprika
• 1/2 tsp cayenne pepper
• 4 pasture-raised eggs, lightly beaten
• 1/2 cup heavy cream
• 1 tbsp clarified butter
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper

Instructions

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish with clarified butter.
2. In a large saucepan, bring whole milk to a simmer over medium heat, then whisk in stone-ground grits. Reduce heat to low, cover, and cook for 20 minutes, stirring occasionally to prevent sticking.
3. Remove grits from heat; stir in cubed unsalted butter, grated sharp cheddar cheese, sea salt, and black pepper until fully incorporated.
4. Layer half of the grits mixture into the prepared baking dish, top evenly with shredded smoked pulled pork, then cover with remaining grits.
5. In a medium bowl, whisk together lightly beaten pasture-raised eggs, heavy cream, smoked paprika, and cayenne pepper. Pour evenly over the grits and pork layers.
6. Bake in preheated oven for 30 minutes, or until the top is golden and the custard is set.
7. Let stand for 10 minutes before serving to allow layers to set.

Flaky, creamy, and with a kick, this casserole brings the heat and the heart. Serve it with a drizzle of hot sauce or a side of pickled jalapeños for an extra punch.

Savory Tomato and Basil Grits

Boldly reinvent your breakfast game with creamy grits kissed by ripe tomatoes and fresh basil. This dish turns the humble grain into a luxurious canvas for vibrant, garden-fresh flavors.

Ingredients

• 1 cup stone-ground grits
• 4 cups filtered water
• 1 tsp sea salt
• 2 tbsp clarified butter
• 1 cup heirloom cherry tomatoes, halved
• 1/4 cup fresh basil leaves, chiffonade
• 1/2 cup grated Parmigiano-Reggiano
• 2 pasture-raised eggs, lightly beaten
• Freshly ground black pepper, to finish

Instructions

1. In a medium saucepan, bring 4 cups of filtered water to a rolling boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1 tsp of sea salt, reducing heat to low to maintain a gentle simmer.
3. Cover and cook for 25 minutes, stirring every 5 minutes to prevent sticking, until grits are creamy and tender.
4. While grits cook, heat 2 tbsp of clarified butter in a skillet over medium heat. Add 1 cup of halved heirloom cherry tomatoes, sautéing for 3-4 minutes until slightly softened.
5. Fold the sautéed tomatoes, 1/4 cup of chiffonade fresh basil, and 1/2 cup of grated Parmigiano-Reggiano into the cooked grits, stirring until fully incorporated.
6. Create a well in the center of the grits and pour in 2 lightly beaten pasture-raised eggs. Stir vigorously for 1 minute to cook the eggs evenly throughout the grits.
7. Season with freshly ground black pepper to finish, serving immediately for optimal creaminess.

Creamy with a slight bite, these grits balance the sweetness of tomatoes with the peppery freshness of basil. Try topping with a poached egg for an extra layer of richness or serve alongside crispy bacon for a contrasting texture.

Jalapeño and Bacon Grits with Fried Eggs

Overload your taste buds with this fiery, smoky, and creamy breakfast bomb. Jalapeño and bacon grits meet crispy-edged fried eggs for a dish that slaps harder than your alarm clock.

Ingredients

• 4 slices thick-cut bacon, diced
• 1 cup stone-ground grits
• 4 cups water
• 1 tsp kosher salt
• 2 tbsp unsalted butter
• 1/2 cup sharp cheddar cheese, grated
• 2 jalapeños, seeded and finely diced
• 4 pasture-raised eggs
• 1 tbsp clarified butter
• Freshly ground black pepper
• 2 tbsp scallions, thinly sliced

Instructions

1. In a medium skillet over medium heat, render the diced bacon until crispy, about 5 minutes. Transfer to a paper towel-lined plate, reserving 1 tbsp of bacon fat in the skillet.
2. Bring 4 cups of water to a boil in a medium saucepan. Whisk in the grits and kosher salt, reduce heat to low, and simmer, stirring occasionally, for 25 minutes until thickened.
3. Stir the reserved bacon fat, unsalted butter, sharp cheddar cheese, and diced jalapeños into the grits until fully incorporated and creamy.
4. Heat clarified butter in a non-stick skillet over medium-high heat. Crack the eggs into the skillet and cook for 3 minutes for runny yolks, or until desired doneness, seasoning with freshly ground black pepper.
5. Divide the jalapeño and bacon grits among four bowls. Top each with a fried egg and garnish with crispy bacon bits and sliced scallions.

Dig into the creamy, cheesy grits with a kick of jalapeño, perfectly balanced by the rich, runny egg yolk. Serve with a side of avocado slices for a cool contrast.

Caramelized Onion and Gruyère Grits

Bold flavors meet creamy comfort in this twist on a Southern classic. Caramelized onions bring a sweet depth, while Gruyère adds a nutty richness to the silky grits.

Ingredients

• 1 cup stone-ground grits
• 4 cups whole milk
• 1 cup heavy cream
• 2 tbsp clarified butter
• 2 large yellow onions, thinly sliced
• 1 tsp granulated sugar
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 cup Gruyère cheese, grated
• 2 tbsp chives, finely chopped

Instructions

1. In a medium saucepan, combine whole milk and heavy cream over medium heat. Bring to a gentle simmer, stirring occasionally to prevent scorching.
2. Whisk in stone-ground grits, reduce heat to low, and cover. Cook for 25 minutes, stirring every 5 minutes to ensure even cooking.
3. While grits cook, heat clarified butter in a large skillet over medium-low heat. Add thinly sliced yellow onions, sugar, and kosher salt. Cook for 30 minutes, stirring occasionally, until onions are deeply caramelized.
4. Once grits are creamy and tender, remove from heat. Stir in Gruyère cheese until fully melted and incorporated.
5. Fold caramelized onions into the grits, reserving a small amount for garnish. Season with freshly ground black pepper.
6. Garnish with reserved caramelized onions and finely chopped chives before serving.

Unbelievably creamy with a hint of sweetness from the onions, these grits are a decadent side or standalone dish. Try topping with a poached egg for a luxurious breakfast twist.

Garlic Butter Scallops over Parmesan Grits

Just when you thought comfort food couldn’t get any better, these Garlic Butter Scallops over Parmesan Grits prove you wrong. Creamy, cheesy grits meet perfectly seared scallops in a garlic butter sauce that’s downright addictive.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp sea salt
• 1/2 cup freshly grated Parmesan cheese
• 2 tbsp unsalted butter
• 12 large sea scallops, patted dry
• 1/2 tsp freshly ground black pepper
• 3 tbsp clarified butter
• 4 garlic cloves, minced
• 1/4 cup dry white wine
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a medium saucepan, bring 4 cups of water to a rolling boil over high heat.
2. Whisk in 1 cup of stone-ground grits and 1 tsp sea salt, reduce heat to low, and simmer for 25 minutes, stirring occasionally to prevent sticking.
3. Stir in 1/2 cup freshly grated Parmesan cheese and 2 tbsp unsalted butter until fully incorporated. Keep warm.
4. Season 12 large sea scallops with 1/2 tsp freshly ground black pepper.
5. Heat 3 tbsp clarified butter in a large skillet over medium-high heat until shimmering.
6. Sear scallops for 2 minutes per side until golden brown and just opaque in the center. Remove and set aside.
7. In the same skillet, add 4 minced garlic cloves and sauté for 30 seconds until fragrant.
8. Deglaze with 1/4 cup dry white wine, scraping up any browned bits, and simmer for 2 minutes until slightly reduced.
9. Return scallops to the skillet, toss to coat in the garlic butter sauce, and sprinkle with 2 tbsp fresh parsley.
10. Serve scallops over a bed of Parmesan grits, drizzling any remaining sauce over the top.

The grits are luxuriously creamy with a sharp Parmesan kick, while the scallops offer a tender contrast with their caramelized edges. For a brunch twist, top with a poached egg and a sprinkle of smoked paprika.

BBQ Beef and Grits Skillet

Transform your dinner game with this smoky, savory BBQ Beef and Grits Skillet—bold flavors meet comfort food in one sizzling pan.

Ingredients

• 1 lb grass-fed ground beef
• 1 cup stone-ground grits
• 4 cups chicken stock, homemade preferred
• 1/2 cup sharp cheddar cheese, freshly grated
• 2 tbsp clarified butter
• 1/2 cup BBQ sauce, smoky flavor
• 1 tsp smoked paprika
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• Salt, to precise taste

Instructions

1. Heat a 10-inch cast-iron skillet over medium-high heat. Add clarified butter, swirling to coat.
2. Add grass-fed ground beef, breaking apart with a wooden spoon. Cook until no pink remains, about 5 minutes.
3. Sprinkle smoked paprika, garlic powder, and onion powder over beef. Stir to combine, cooking for 1 minute to bloom spices.
4. Pour in BBQ sauce, stirring until beef is evenly coated. Reduce heat to low, simmering for 3 minutes to meld flavors.
5. In a separate saucepan, bring chicken stock to a boil. Gradually whisk in stone-ground grits, reducing heat to low. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
6. Fold freshly grated sharp cheddar cheese into cooked grits until melted and creamy. Season with salt to precise taste.
7. Spoon cheesy grits into the skillet with BBQ beef, creating a well in the center. Broil on high for 2 minutes until edges are bubbly and slightly charred.

Tip: For an extra crunch, top with crispy fried onions before broiling. Tip: Let the skillet rest for 5 minutes before serving to allow flavors to deepen. Tip: Serve with a drizzle of extra BBQ sauce for added moisture and sweetness.

A symphony of textures awaits—creamy grits cradle the smoky, tangy beef, while the broiled top adds a delightful crunch. Elevate the dish with a side of pickled jalapeños for a spicy contrast.

Roasted Red Pepper and Goat Cheese Grits

Make your morning unforgettable with this creamy, dreamy bowl of comfort. Roasted red pepper and goat cheese grits blend smoky sweetness with tangy richness for a breakfast that slaps.

Ingredients

• 1 cup stone-ground grits
• 4 cups filtered water
• 1 tsp sea salt
• 2 tbsp clarified butter
• 1/2 cup roasted red peppers, finely diced
• 4 oz goat cheese, crumbled
• 1/4 cup heavy cream
• 1 tbsp fresh thyme leaves
• 1/2 tsp smoked paprika

Instructions

1. Bring 4 cups of filtered water to a rolling boil in a medium saucepan over high heat.
2. Whisk in 1 cup of stone-ground grits and 1 tsp sea salt, reducing heat to low to maintain a gentle simmer.
3. Cover and cook for 25 minutes, stirring every 5 minutes to prevent sticking. Tip: For extra creamy grits, replace half the water with chicken stock.
4. Stir in 2 tbsp clarified butter until fully incorporated.
5. Fold in 1/2 cup finely diced roasted red peppers and 4 oz crumbled goat cheese until the cheese melts seamlessly into the grits.
6. Pour in 1/4 cup heavy cream, stirring continuously for 2 minutes to achieve a luxuriously smooth texture. Tip: For a lighter version, substitute half-and-half for heavy cream.
7. Garnish with 1 tbsp fresh thyme leaves and a dusting of 1/2 tsp smoked paprika before serving. Tip: Smoked paprika adds depth; for heat, add a pinch of cayenne.

Yield a bowl where each spoonful balances the creamy grits with the goat cheese’s tang and the peppers’ sweet char. Try topping with a poached egg for an extra layer of decadence.

Creole-Style Shrimp and Grits

Grab your skillet because we’re diving into a dish that’s all about bold flavors and creamy textures. This Creole-Style Shrimp and Grits is a game-changer for your dinner routine.

Ingredients

• 1 cup stone-ground grits
• 4 cups chicken stock
• 1 cup heavy cream
• 2 tbsp clarified butter
• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp Creole seasoning
• 1/2 cup andouille sausage, diced
• 1/2 cup yellow onion, finely diced
• 1/2 cup green bell pepper, finely diced
• 1/2 cup celery, finely diced
• 2 cloves garlic, minced
• 1/4 cup unsalted butter
• 1/4 cup all-purpose flour
• 1 cup sharp cheddar cheese, grated
• 1/4 cup green onions, sliced

Instructions

1. In a medium saucepan, bring chicken stock to a boil over high heat. Gradually whisk in grits, reduce heat to low, and simmer for 25 minutes, stirring occasionally to prevent sticking.
2. Stir in heavy cream and continue to cook for an additional 10 minutes until grits are creamy and tender. Tip: For extra creamy grits, cover the saucepan between stirs.
3. While grits cook, heat clarified butter in a large skillet over medium-high heat. Add shrimp and Creole seasoning, sautéing for 2 minutes per side until shrimp are pink and opaque. Remove shrimp and set aside.
4. In the same skillet, add andouille sausage, cooking for 3 minutes until slightly browned. Add onion, bell pepper, celery, and garlic, sautéing for 5 minutes until vegetables are softened.
5. Reduce heat to medium, add unsalted butter and flour to the skillet, stirring constantly for 2 minutes to create a roux. Tip: A golden roux is key for thickening and flavor.
6. Slowly whisk in 1/2 cup of the grits cooking liquid to the roux, creating a smooth sauce. Simmer for 3 minutes until thickened.
7. Return shrimp to the skillet, stirring to coat in the sauce. Remove from heat.
8. Fold cheddar cheese into the cooked grits until melted and fully incorporated.
9. Serve shrimp and sauce over cheesy grits, garnished with green onions. Tip: For a spicy kick, add a dash of hot sauce before serving.

Zesty and rich, this dish balances the smokiness of andouille with the freshness of shrimp. The creamy grits act as the perfect canvas for the bold Creole flavors. Try serving it with a side of crusty bread to soak up every last bit of sauce.

Herbed Mushroom and Thyme Grits

Oozing with umami and earthy vibes, this dish turns humble grits into a gourmet experience. Whip up a bowl that’s creamy, herby, and packed with savory mushrooms.

Ingredients

• 1 cup stone-ground grits
• 4 cups chicken stock, homemade preferred
• 1/2 cup heavy cream
• 2 tbsp clarified butter
• 1 lb wild mushrooms, thinly sliced
• 2 tbsp fresh thyme leaves
• 1/2 tsp kosher salt
• 1/4 tsp freshly ground black pepper
• 1/2 cup grated Parmigiano-Reggiano

Instructions

1. Bring chicken stock to a boil in a medium saucepan over high heat.
2. Whisk in grits, reduce heat to low, and simmer for 25 minutes, stirring occasionally to prevent sticking.
3. Heat clarified butter in a skillet over medium heat until shimmering.
4. Add mushrooms and thyme, sautéing for 5-7 minutes until golden and moisture has evaporated.
5. Stir heavy cream into grits, cooking for an additional 5 minutes until creamy.
6. Fold in sautéed mushrooms, salt, and pepper, mixing well to combine.
7. Remove from heat and stir in Parmigiano-Reggiano until melted and smooth.

Nowhere else will you find grits this luxurious—silky with a punch of thyme and mushrooms. Serve topped with a poached egg for breakfast or as a side to roasted chicken.

Smoky Gouda and Chorizo Grits

Kickstart your morning with a dish that’s all about bold flavors and creamy textures. This smoky gouda and chorizo grits recipe is a game-changer, blending spicy, cheesy, and smoky notes in every bite.

Ingredients

• 1 cup stone-ground grits
• 4 cups whole milk
• 1 cup smoked gouda cheese, grated
• 1/2 lb Spanish chorizo, diced
• 2 tbsp clarified butter
• 1 tsp smoked paprika
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp chives, finely chopped

Instructions

1. In a heavy-bottomed saucepan, bring whole milk to a gentle simmer over medium heat, stirring occasionally to prevent scorching.
2. Whisk in stone-ground grits, reduce heat to low, and cook for 25 minutes, stirring every 5 minutes to ensure a smooth consistency.
3. While grits cook, heat clarified butter in a skillet over medium-high heat. Add diced Spanish chorizo and sauté until crispy, about 5 minutes. Remove chorizo with a slotted spoon, leaving fat in the skillet.
4. Stir smoked gouda cheese, smoked paprika, sea salt, and black pepper into the grits until cheese is fully melted and incorporated.
5. Push grits to one side of the saucepan. Pour lightly beaten pasture-raised eggs into the other side, scrambling them gently until just set, then fold into the grits.
6. Fold in crispy chorizo, reserving a small amount for garnish.
7. Serve immediately, garnished with reserved chorizo and finely chopped chives.

Velvety grits meet the crunch of chorizo in this dish, with the smoked gouda adding a depth of flavor that’s irresistibly rich. Try topping with a fried egg for an extra layer of decadence.

Lemon Garlic Butter Shrimp with Grits

Perfectly seared shrimp meets creamy, buttery grits in this dish that’s bursting with zesty lemon and garlic flavors. Ready in under 30 minutes, it’s a weeknight hero that feels anything but ordinary.

Ingredients

• 1 lb wild-caught shrimp, peeled and deveined
• 1 cup stone-ground grits
• 4 cups filtered water
• 1/2 cup heavy cream
• 4 tbsp unsalted butter, divided
• 2 tbsp clarified butter
• 4 garlic cloves, minced
• 1 lemon, zested and juiced
• 1/2 tsp sea salt
• 1/4 tsp freshly ground black pepper
• 1/4 tsp smoked paprika
• 2 tbsp fresh parsley, finely chopped

Instructions

1. In a medium saucepan, bring 4 cups of filtered water to a rolling boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits, reducing heat to low. Simmer for 20-25 minutes, stirring occasionally to prevent clumping.
3. While grits cook, season 1 lb of shrimp with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/4 tsp smoked paprika.
4. In a large skillet, heat 2 tbsp clarified butter over medium-high heat until shimmering. Add shrimp in a single layer, searing for 2 minutes per side until pink and opaque. Remove shrimp and set aside.
5. In the same skillet, melt 2 tbsp unsalted butter. Add 4 minced garlic cloves, sautéing for 30 seconds until fragrant.
6. Return shrimp to skillet, tossing with garlic butter, lemon zest, and juice from 1 lemon. Cook for an additional 1 minute.
7. Finish grits by stirring in 1/2 cup heavy cream and remaining 2 tbsp unsalted butter until creamy and smooth.
8. Divide grits among plates, top with shrimp, and garnish with 2 tbsp chopped parsley.

Whip up this dish for a textural dream—creamy grits contrast beautifully with the snap of succulent shrimp. Serve with a crisp white wine or a side of sautéed greens for a meal that’s as vibrant as it is satisfying.

Sweet Corn and Cheddar Grits with Fried Chicken

Unlock the ultimate comfort food duo that’s creamy, crunchy, and downright addictive. Sweet corn and cheddar grits meet crispy fried chicken for a meal that’s got soul and sass.

Ingredients

• 1 cup stone-ground grits
• 2 cups whole milk
• 2 cups chicken stock
• 1 cup sharp cheddar cheese, grated
• 1 cup sweet corn kernels
• 4 pasture-raised eggs, lightly beaten
• 1 cup all-purpose flour
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 4 chicken thighs, bone-in, skin-on
• 2 cups peanut oil, for frying
• Salt, to season

Instructions

1. In a heavy-bottomed pot, combine milk and chicken stock, bring to a simmer over medium heat.
2. Whisk in grits, reduce heat to low, cover, and cook for 25 minutes, stirring occasionally to prevent sticking.
3. Fold in cheddar cheese and sweet corn until fully incorporated, then remove from heat.
4. Season chicken thighs with salt, smoked paprika, garlic powder, and onion powder.
5. Dredge chicken in flour, then dip into beaten eggs, and coat again in flour.
6. Heat peanut oil in a deep fryer or large pot to 350°F.
7. Fry chicken thighs for 12-15 minutes until golden brown and internal temperature reaches 165°F.
8. Let chicken rest on a wire rack for 5 minutes to maintain crispiness.
9. Serve fried chicken over a bed of sweet corn and cheddar grits.

Juicy, crispy chicken pairs perfectly with the creamy, cheesy grits, while the sweet corn adds a pop of freshness. Try drizzling with hot honey for a sweet and spicy kick.

Summary

Creamy, comforting, and utterly delicious, these 18 grits recipes are your ticket to dinner delights that’ll warm the heart and soul. Whether you’re a grits guru or new to this Southern staple, there’s a recipe here to spark your culinary creativity. Don’t forget to whip up your favorite, share your thoughts in the comments, and pin the love on Pinterest for fellow foodies to discover!

Louise Cutler

I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.