Are you looking for a delicious and comforting side dish to elevate your dinner game? Look no further than creamy grits! These classic Southern staple can be dressed up or down, making them perfect for everything from casual weeknight meals to special occasion brunches. In this article, we’ll share 18 mouthwatering creamy grits recipes that are sure to become new favorites. From cheesy shrimp and sausage to mushrooms and spinach, there’s something for everyone on this list.
Whether you’re in the mood for something rich and indulgent or light and fresh, our collection of creamy grits recipes has got you covered. So go ahead, get creative, and let the comfort food magic begin!
Cheesy Garlic Shrimp and Grits
A creamy, cheesy twist on a Southern classic, this recipe combines succulent shrimp with flavorful garlic butter and comforting grits.
Ingredients:
– 1 pound large shrimp, peeled and deveined
– 2 tablespoons unsalted butter
– 3 cloves garlic, minced
– 1 cup stone-ground grits
– 4 cups chicken broth
– 1/2 cup grated cheddar cheese
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Bring chicken broth to a boil in a medium saucepan. Gradually whisk in grits. Reduce heat to low; simmer for 20-25 minutes or until creamy.
2. In a large skillet, melt butter over medium-high. Add garlic; cook for 1 minute.
3. Add shrimp; cook for 2-3 minutes or until pink and cooked through.
4. Stir in cheddar cheese until melted and smooth. Season with salt and pepper to taste.
5. Serve shrimp mixture over warm grits. Garnish with chopped parsley, if desired.
Cooking Time: 25-30 minutes
Spicy Cajun Sausage and Grits Skillet
Get ready for a hearty breakfast or brunch with this spicy twist on a classic Southern dish. This one-pot wonder combines the rich flavors of cajun sausage, creamy grits, and sharp cheddar cheese.
Ingredients:
– 1 lb cajun sausage, sliced
– 2 cups stone-ground grits
– 4 cups chicken broth
– 1/2 cup milk
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– 2 tbsp butter
– 1 cup shredded cheddar cheese
– Chopped scallions and hot sauce (optional)
Instructions:
1. Cook the grits according to package instructions using chicken broth, milk, cumin, and smoked paprika. Season with salt and pepper.
2. In a large skillet, cook the sausage over medium-high heat until browned, about 5 minutes.
3. Add the cooked grits to the skillet, stirring to combine with the sausage.
4. Reduce heat to low and add butter, shredded cheese, and chopped scallions (if using). Stir until melted and well combined.
5. Cook for an additional 2-3 minutes or until the cheese is fully melted.
6. Serve hot with a dash of hot sauce (if desired).
Cooking Time: 20-25 minutes
Creamy Mushroom and Thyme Grits Bowl
A comforting breakfast or brunch bowl that combines the warmth of thyme with the earthiness of mushrooms, all on a creamy grits base. This recipe is perfect for a chilly morning or a cozy afternoon.
Ingredients:
– 1 cup stone-ground grits
– 4 cups water
– 2 tablespoons unsalted butter
– 1 medium onion, finely chopped
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Optional: grated cheddar cheese for serving
Instructions:
1. Cook grits according to package instructions using 4 cups of water.
2. In a large skillet, melt butter over medium heat. Add onion, mushrooms, garlic, and thyme. Cook until mushrooms release their liquid and start to brown (about 5 minutes).
3. Stir in cooked grits into the skillet with mushroom mixture. Season with salt and pepper to taste.
4. Serve warm, topped with grated cheddar cheese if desired.
Cooking Time: 20-25 minutes
Southern Fried Chicken with Smoky Grits
This recipe combines the crispy, finger-lickin’ goodness of Southern fried chicken with the creamy, smoky depth of grits. It’s a match made in heaven!
Ingredients:
For the chicken:
– 2 lbs chicken pieces (legs, thighs, wings, breasts)
– 1 cup all-purpose flour
– 1 tsp paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1 cup buttermilk
– Vegetable oil for frying
For the grits:
– 1 cup stone-ground grits
– 4 cups water
– 2 tbsp butter
– 1 tsp smoked paprika
– Salt and pepper to taste
Instructions:
1. In a shallow dish, mix together flour, paprika, garlic powder, onion powder, salt, and pepper.
2. Pour buttermilk into a separate shallow dish.
3. Dredge chicken pieces in flour mixture, then dip in buttermilk, and finally coat in flour mixture again.
4. Heat about 1/2-inch of vegetable oil in a large skillet over medium-high heat. Fry chicken until golden brown, about 5-7 minutes per side.
5. Cook grits according to package instructions. Add butter, smoked paprika, salt, and pepper to taste.
6. Serve fried chicken with smoky grits for a Southern comfort food experience!
Cooking Time: 30-40 minutes
Bacon and Cheddar Loaded Grits Casserole
Elevate your breakfast or brunch game with this creamy, savory casserole packed with smoky bacon and sharp cheddar. This comforting dish is perfect for a crowd.
Ingredients:
– 1 cup stone-ground grits
– 4 cups water
– 2 tablespoons butter
– 6 slices of cooked bacon, crumbled
– 1 cup shredded cheddar cheese
– 1/2 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or scallions for garnish (optional)
Instructions:
1. Preheat oven to 350°F.
2. Cook grits according to package instructions using 4 cups of water. Stir in butter until melted. Set aside.
3. In a large skillet, cook crumbled bacon over medium heat until crispy. Remove from heat and set aside.
4. In a greased 9×13-inch baking dish, combine cooked grits, shredded cheddar cheese, and heavy cream. Mix well to combine.
5. Top with crumbled bacon and season with salt and pepper to taste.
6. Bake for 25-30 minutes or until casserole is golden brown and bubbly.
7. Garnish with fresh parsley or scallions if desired.
Cooking Time: 25-30 minutes
Blackened Catfish over Creamy Parmesan Grits
This recipe combines the bold flavors of blackening seasoning with the comforting warmth of creamy parmesan grits, all topped with crispy catfish. Perfect for a special occasion or a cozy night in.
Ingredients:
– 4 catfish fillets (6 oz each)
– 2 tbsp blackening seasoning
– 1 tsp paprika
– 1/4 cup butter, softened
– 1 cup stone-ground grits
– 2 cups chicken broth
– 1 cup heavy cream
– 1/2 cup grated Parmesan cheese
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 400°F.
2. Season catfish with blackening seasoning and paprika.
3. Cook catfish in a skillet over medium-high heat for 4-5 minutes per side, or until cooked through.
4. Meanwhile, cook grits according to package instructions. Stir in chicken broth, heavy cream, and Parmesan cheese. Season with salt and pepper to taste.
5. Serve blackened catfish atop creamy parmesan grits, garnished with chopped parsley if desired.
Cooking Time: 20-25 minutes
Jalapeño Popper Grits with Crispy Bacon
These creamy grits packed with jalapeños and crispy bacon are the perfect brunch dish or snack. Inspired by the flavors of a jalapeño popper, this recipe combines the best of both worlds in one delicious bowl.
Ingredients:
– 1 cup stone-ground grits
– 4 cups water
– 2 tablespoons butter
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh cilantro
– 2-3 jalapeños, seeded and finely chopped
– 6 slices of bacon, cooked and crumbled
– Salt and pepper to taste
Instructions:
1. Cook grits according to package instructions using 4 cups of water. Stir in butter until melted.
2. Add grated cheddar cheese and chopped cilantro to the grits; stir until combined.
3. Fold in chopped jalapeños.
4. Top with crumbled bacon.
5. Season with salt and pepper to taste.
6. Serve immediately.
Cooking Time: 20-25 minutes
Pulled Pork and Grits with Bourbon Glaze
This Southern-inspired dish combines tender pulled pork with creamy grits and a rich bourbon glaze, perfect for a special occasion or cozy weekend brunch. With the bold flavors of smoky pork and sweet bourbon, this recipe is sure to satisfy.
Ingredients:
– 2 pounds boneless pork shoulder
– 1 cup grits
– 4 cups chicken broth
– 2 tablespoons butter
– 1/4 cup bourbon whiskey
– 1 tablespoon brown sugar
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a slow cooker, combine pork shoulder, chicken broth, butter, bourbon, brown sugar, smoked paprika, salt, and pepper.
3. Cook on low for 8 hours or high for 4 hours.
4. About 30 minutes before serving, stir in grits according to package instructions.
5. To assemble, spoon cooked grits onto a plate, top with pulled pork, and drizzle with bourbon glaze.
Cooking Time: 8-10 hours (including slow cooker time)
Spinach and Artichoke Stuffed Grits
A creamy, cheesy twist on classic grits, packed with spinach and artichoke goodness.
Ingredients:
– 1 cup stone-ground grits
– 4 cups water or chicken broth
– 2 tablespoons butter
– 1/2 cup grated cheddar cheese
– 1/2 cup chopped fresh spinach
– 1/2 cup canned artichoke hearts, drained and chopped
– Salt and pepper to taste
Instructions:
1. Cook grits according to package instructions using water or chicken broth. Stir in butter until melted.
2. In a separate bowl, combine cheddar cheese, spinach, and artichoke hearts. Season with salt and pepper to taste.
3. Once grits are cooked, stir in the cheese-spinach-artichoke mixture until well combined.
4. Serve immediately, garnished with additional spinach if desired.
Cooking Time: 20-25 minutes
Creole-Style Grits with Andouille Sausage
Experience the bold flavors of Louisiana with this classic Creole dish, where creamy grits are elevated by spicy andouille sausage. This hearty breakfast or brunch option is sure to please.
Ingredients:
– 1 cup stone-ground grits
– 4 cups chicken broth
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons butter
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 pound andouille sausage, sliced
– 1/4 cup chopped scallions (optional)
Instructions:
1. In a large saucepan, bring the chicken broth to a boil. Gradually whisk in the grits and reduce heat to low. Cook, covered, for 20-25 minutes or until the grits are creamy.
2. While the grits cook, melt butter in a skillet over medium-high. Add the onion and garlic; cook until the onion is translucent.
3. Add the sliced sausage to the skillet and cook, stirring occasionally, until browned and crispy.
4. Stir the cooked sausage into the grits and season with salt and pepper to taste. Serve hot, garnished with chopped scallions if desired.
Cooking Time: 30-35 minutes
Garlic Butter Scallops over Lemon Grits
Elevate your seafood game with this decadent recipe featuring succulent scallops, rich garlic butter, and creamy lemon grits. Perfect for a special occasion or a cozy night in.
Ingredients:
– 12 large scallops
– 2 tablespoons unsalted butter
– 1 clove garlic, minced
– Salt and pepper to taste
– 1 cup stone-ground grits
– 4 cups water
– 2 lemons, juiced (about 1/4 cup)
– Fresh parsley, chopped (optional)
Instructions:
1. Cook grits according to package instructions using 4 cups of water. Stir in lemon juice and season with salt.
2. In a separate pan, melt butter over medium heat. Add garlic and cook for 1 minute until fragrant.
3. Add scallops to the garlic butter mixture and cook for 2-3 minutes per side, or until cooked through.
4. Serve scallops atop warm grits and garnish with chopped parsley if desired.
Cooking Time: 15-20 minutes
BBQ Brisket and Grits with Caramelized Onions
A classic Southern combination, this recipe pairs tender BBQ brisket with creamy grits and sweet caramelized onions. Perfect for a cozy weekend dinner or game-day gathering.
Ingredients:
– 2 lbs beef brisket
– 1 cup BBQ sauce (homemade or store-bought)
– 1 cup stone-ground grits
– 4 cups water
– 2 tablespoons butter
– 1 large onion, thinly sliced
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F.
2. Season brisket with salt and pepper. Place in a slow cooker or Dutch oven.
3. In a separate pan, caramelize onions over medium-low heat for 30 minutes, stirring occasionally.
4. Cook grits according to package instructions using water and butter. Set aside.
5. Pour BBQ sauce over brisket and cover with foil. Cook for 8 hours or overnight.
6. Serve brisket with warm grits and caramelized onions.
Cooking Time:
– Brisket: 8 hours or overnight
– Grits: 20-25 minutes
– Caramelized Onions: 30 minutes
Sun-Dried Tomato and Basil Grits Bake
A creamy, flavorful twist on classic grits, this dish is perfect for a cozy brunch or breakfast gathering. Fresh basil and sun-dried tomatoes add a bright, savory flavor to these comforting grits.
Ingredients:
– 1 cup stone-ground grits
– 4 cups water
– 1/2 cup grated cheddar cheese
– 1/4 cup chopped fresh basil
– 1/4 cup sun-dried tomatoes, finely chopped
– 1 tablespoon olive oil
– Salt and pepper to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large saucepan, bring water to a boil. Gradually whisk in grits and reduce heat to medium-low. Cook, stirring occasionally, until grits are creamy and tender, about 20-25 minutes.
3. Stir in cheddar cheese until melted and smooth.
4. Add chopped basil and sun-dried tomatoes, along with olive oil. Season with salt and pepper to taste.
5. Transfer the grit mixture to a baking dish and top with additional grated cheese if desired.
6. Bake for 20-25 minutes or until golden brown and set.
Cooking Time: 45-50 minutes
Smoky Gouda Grits with Roasted Brussels Sprouts
Elevate your brunch game with this creamy, smoky, and savory dish that combines the richness of Gouda cheese with the earthy flavor of roasted Brussels sprouts.
Ingredients:
– 1 cup stone-ground grits
– 4 cups water
– 2 tablespoons unsalted butter
– 1/2 cup Smoked Gouda cheese, shredded
– 1 pound Brussels sprouts, trimmed and halved
– Salt and pepper to taste
– Optional: 1/4 teaspoon paprika
Instructions:
1. Bring the grits and water to a boil in a medium saucepan. Reduce heat to low, cover, and simmer for 20-25 minutes or until the grits are creamy.
2. While the grits cook, toss the Brussels sprouts with butter, salt, and pepper on a baking sheet. Roast at 400°F (200°C) for 20-25 minutes or until tender and caramelized.
3. Stir the Smoked Gouda cheese into the cooked grits until melted and smooth.
4. Serve the Smoky Gouda Grits with roasted Brussels sprouts and a sprinkle of paprika, if desired.
Cooking Time: 40-45 minutes
Crab Cake Benedict with Hollandaise Grits
Elevate your brunch game with this decadent twist on the classic eggs Benedict, featuring succulent crab cakes and creamy hollandaise grits.
Ingredients:
– 1 pound jumbo lump crab meat
– 1/2 cup panko breadcrumbs
– 2 tablespoons mayonnaise
– 1 tablespoon Dijon mustard
– 1/4 teaspoon Old Bay seasoning
– 1/4 teaspoon paprika
– Salt and pepper, to taste
– 4 eggs, poached
– 4 English muffins, toasted
– Hollandaise grits (recipe below)
– Unsalted butter, melted
Hollandaise Grits:
– 1 cup stone-ground grits
– 2 cups water
– 2 tablespoons unsalted butter
– 2 egg yolks
– 1 tablespoon lemon juice
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 375°F.
2. In a medium bowl, gently combine crab meat, panko breadcrumbs, mayonnaise, Dijon mustard, Old Bay seasoning, paprika, salt, and pepper. Divide mixture into 4 equal portions and shape each into a cake.
3. Place crab cakes on a baking sheet lined with parchment paper and bake for 12-15 minutes or until golden brown.
4. Meanwhile, toast English muffins and poach eggs.
5. To assemble, place a toasted English muffin half on a plate, top with a crab cake, an egg, and hollandaise grits. Drizzle melted butter over the dish.
Cooking Time: 20-25 minutes
Poblano and Corn Grits with Cotija Cheese
This creamy grits recipe combines the natural sweetness of corn and roasted poblanos with the tanginess of Cotija cheese, creating a unique and delicious breakfast or brunch option.
Ingredients:
– 1 cup stone-ground grits
– 2 cups water
– 1/4 cup heavy cream
– 1 tablespoon unsalted butter
– 2 large ears of corn, husked and silked, cut into 1-inch pieces
– 2 poblano peppers, roasted and diced
– 1/4 cup grated Cotija cheese
– Salt and pepper to taste
Instructions:
1. Bring the water to a boil in a medium saucepan.
2. Add the grits and reduce heat to low; cook for 20-25 minutes or until creamy.
3. In a large skillet, melt butter over medium-high heat.
4. Add corn and poblanos; cook for 5-7 minutes or until tender.
5. Stir in heavy cream and cooked grits; season with salt and pepper to taste.
6. Top with Cotija cheese and serve hot.
Cooking Time: 30-35 minutes
Herbed Goat Cheese Grits with Roasted Veggies
A creamy, savory twist on classic grits, this recipe combines the richness of goat cheese with the brightness of fresh herbs and the earthiness of roasted vegetables.
Ingredients:
– 1 cup stone-ground grits
– 4 cups water or vegetable broth
– 2 tablespoons unsalted butter
– 1/2 cup crumbled goat cheese
– 1 tablespoon chopped fresh chives
– 1 tablespoon chopped fresh parsley
– Salt and pepper to taste
– 2 cups mixed roasted vegetables (such as broccoli, carrots, and Brussels sprouts)
Instructions:
1. Bring the grits and water or broth to a boil in a medium saucepan. Reduce heat to low, cover, and simmer for 20-25 minutes or until the grits are creamy.
2. In a separate pan, melt butter over medium heat. Add goat cheese and stir until smooth. Stir in chives and parsley.
3. Combine cooked grits with the goat cheese mixture and season with salt and pepper to taste.
4. Roast mixed vegetables in the oven at 400°F (200°C) for 20-25 minutes or until tender.
5. Serve warm grits topped with roasted vegetables.
Cooking Time: 35-40 minutes
Buffalo Chicken Stuffed Grits Balls
A twist on traditional stuffed shells, these Buffalo chicken-stuffed grits balls combine the comfort of creamy grits with the bold flavors of buffalo chicken. Perfect for game day or a quick weeknight dinner.
Ingredients:
– 1 cup cooked grits
– 1/2 cup shredded cheddar cheese
– 1/4 cup chopped cooked chicken (such as rotisserie chicken)
– 1 tablespoon Frank’s RedHot sauce
– 1 tablespoon butter, melted
– 1 egg, lightly beaten
– 1/2 teaspoon paprika
– Salt and pepper to taste
– Optional: chopped green onions or crumbled blue cheese for garnish
Instructions:
1. Preheat oven to 375°F.
2. In a large bowl, combine cooked grits, shredded cheese, chicken, Frank’s RedHot sauce, melted butter, egg, paprika, salt, and pepper. Mix until well combined.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 24 hours.
4. When ready to cook, shape the grits mixture into balls, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
5. Bake for 20-25 minutes, or until lightly browned and crispy on the outside.
6. Serve warm, garnished with chopped green onions or crumbled blue cheese if desired.
Cooking Time: 20-25 minutes
Summary
Get ready to elevate your dinner game with these 18 creamy grits recipes! From classic Southern comfort food to international twists, these dishes will satisfy your cravings. Try Cheesy Garlic Shrimp and Grits for a seafood lover’s dream, or Spicy Cajun Sausage and Grits Skillet for a spicy kick. If you’re feeling fancy, go for Crab Cake Benedict with Hollandaise Grits or Herbed Goat Cheese Grits with Roasted Veggies. With flavors ranging from smoky to tangy to cheesy, there’s something for everyone in this collection of creamy grits recipes.
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