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Creamy Grits

Creamy Grits
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Serves 8| Hands-On Time: | Total Time:


  • 4 cups low-sodium chicken broth
  • 2 cups quick-cooking grits
  • kosher salt and black pepper
  • 4 tablespoons unsalted butter
  • 1/4 cup heavy cream


  1. Bring the broth and 4 cups water to a boil in a large saucepan. Gradually whisk in the grits, 1½ teaspoons salt, and ¼ teaspoon pepper. Reduce heat to low and simmer, whisking frequently, until soft and creamy, 6 to 8 minutes. Remove from heat and stir in the butter and cream.
By March, 2012

Nutritional Information

  • Per Serving
  • Calories 240
  • Fat 9g
  • Sat Fat 6g
  • Cholesterol 28mg
  • Sodium 439mg
  • Protein 6g
  • Carbohydrate 34g
  • Sugar 1g
  • Fiber 1g
  • Iron 2mg
  • Calcium 14mg
What does this mean? See Nutrition 101 .

Quick Tip

Cheddar cheese on cutting board
For extra-rich grits, stir in ½ cup grated white Cheddar along with the butter and cream.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.