• Chef Nigel Henderson

Creamy Stone Ground Grits Recipe

Updated: Jan 26


I'm not here to debate Sweet Vs. Savory Grits (I like them both; So What, At Me), but I will debate anyone on how good my grits are! Here's a fail safe recipe for creamy savory grits! I developed my recipe/technique after learning how to make the worlds most delicious, rich, and fattening grits (Pet Milk Involved) from my cousin, whom in turn learned it from her mom (An Alabama OG). I use this recipe especially for my Shrimp N' Grits. Definitely don't use instant grits, only buy STONE GROUND GRITS!

2 Cups Heavy Cream

2 Cups Water

1 Cup Stone Ground Corn Grits

1 Tblsp Unsalted Butter

Kosher Salt & Cracked Pepper (To Taste)

Bring water, heavy cream, Cracked Pepper, and butter to a boil in a medium pot. Whisk in stone ground grits and reduce heat to Medium low. Cook about 20-30 minutes, constantly whisking (do not let the grits stick to the bottom of the pot), until liquid is absorbed. Adjust seasoning with Salt and pepper. If too thick add a little more water.





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