Paula Deen’s Grits Recipe: Stone-Ground Creaminess With Butter and Cream

There’s a reason Southern breakfasts revolve around stone-ground grits—this recipe delivers creamy, buttery perfection every time. I’ve tested countless methods, and the slow-cooked approach with plenty of cream is the only way to achieve that signature texture.

What sets this apart is the patience. Simmered low and slow, these grits absorb every bit of richness from the butter and cream, resulting in a dish that’s simple yet utterly satisfying. No shortcuts here—just pure, traditional comfort.

Ingredients for Paula Deen Grits

Stone-ground grits, butter, cream, and a little patience create this Southern classic.

The grits are everything here. Stone-ground from a trusted brand like Anson Mills gives you that authentic texture—never instant. Most Southern grocery stores (or Whole Foods) carry quality options. The heavy cream is non-negotiable for that signature richness, and full-fat only—no shortcuts. If you’re using pre-shredded cheese, skip it entirely (the anti-caking agents ruin the melt).

No heavy cream? Half-and-half works at 1:1 but won’t be as luxurious. Skipping the cheese? Add an extra tablespoon of butter to compensate. For a lighter version, swap whole milk for 2% but accept the texture change. Chicken broth can be vegetable broth if you’re keeping it meat-free. The garlic powder is optional but adds depth—fresh minced at half the amount works too.

Leftover grits thicken as they cool. Stir in a splash of warm milk or broth to revive. Keeps 3-4 days refrigerated, reheats best on the stove with a little liquid. Freezing isn’t ideal—texture suffers. Always cook stone-ground grits the day you plan to serve them.

Step-by-Step Instructions for Stone-Ground Grits

Master the technique for creamy, rich grits that live up to Southern standards.

Step 1: Boil the Liquid Base

In a heavy-bottomed saucepan, combine the 4 cups Water and 1 cup Chicken Broth. Bring to a rolling boil over medium-high heat. I use a heavy saucepan to prevent scorching as the grits thicken.

Once boiling, add the 1.5 tsp Salt and stir to dissolve completely. The salt enhances the natural corn flavor of the stone-ground grits and ensures even seasoning throughout.

Step 2: Whisk in the Stone-Ground Grits

Slowly pour in the 1 cup Stone-Ground Grits while whisking constantly to prevent clumping. Reduce the heat to medium-low immediately to maintain a gentle simmer. Stone-ground grits require this careful addition to cook evenly without forming lumps.

Stir frequently during the first 5 minutes of cooking as the grits begin to thicken. You’ll notice the mixture transform from a thin liquid to a slightly thicker porridge as the grits absorb the liquid.

Step 3: Cook Low and Slow to Perfection

Continue cooking the grits over low heat for 25-30 minutes, stirring occasionally to prevent sticking. The grits are done when they have absorbed most of the liquid and reach a creamy, porridge-like consistency.

Add the 0.5 tsp Garlic Powder and 0.5 tsp Black Pepper during the last 5 minutes of cooking. This ensures the spices bloom in the heat without overcooking, giving the grits a subtle depth of flavor.

Step 4: Finish with Cream, Butter, and Cheese

Remove the saucepan from the heat and stir in the 1.5 cups Heavy Cream, 0.5 cup Unsalted Butter, and 1 cup Sharp Cheddar Cheese. Stir until the butter and cheese melt completely and the mixture is smooth and velvety.

For extra creaminess, add the 0.5 cup Whole Milk and stir to combine. The milk tempers the richness of the cream and butter, balancing the dish while maintaining its luxurious texture. Taste and adjust seasoning if needed.

Step 5: Rest and Serve

Let the grits rest for 2-3 minutes off the heat. This allows the flavors to meld and the mixture to thicken slightly as it cools. The resting period ensures every bite is uniformly creamy and rich.

Serve immediately while hot, as grits will continue to thicken as they stand. For the best texture, stir in a splash of warm water or milk if they become too dense during serving.

Wine and Beer Pairings for paula deen grits

Southern Whites

A crisp, dry Viognier from Virginia pairs beautifully with the creamy texture. Its floral notes and bright acidity cut through the richness while complementing the corn flavor. I love how the stone fruit aromas enhance the dish’s natural sweetness. 🍷

Bold Reds

For red wine lovers, a light-bodied Pinot Noir from Oregon works surprisingly well. The earthy undertones and subtle berry flavors won’t overpower the grits. Serve slightly chilled to balance the warmth of the dish.

Classic Lager

A cold American lager like Budweiser is my go-to beer pairing. The clean, crisp profile refreshes your palate between each creamy bite. The carbonation helps cut through the butter and cream.

Craft IPA

A hazy IPA with citrus notes can work if you prefer hoppy beers. The bitterness contrasts nicely with the rich grits, and the fruit forwardness complements the dish. I recommend New England-style IPAs for their smooth finish. 🍺

Non-Alcoholic

For a non-alcoholic option, try sparkling apple cider. The sweetness and effervescence mimic the pairing qualities of wine. Serve well-chilled in a wine glass for a special touch.

Frequently Asked Questions