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Creamy Country Grits

September 09, 2016


This is our go-to recipe when we want a classic batch of grits at Barkley's Mill. Around here we believe in keeping it uncomplicated, and this recipe is just that, with nothing more than butter, cream, salt and pepper. The simplicity showcases the rich and unique flavor of our heirloom Hickory King Dent corn grits.

Whether you pair these smooth and creamy grits with our Louisiana BBQ Shrimp Creole, or top them with bacon and cheese, or spoon them into a bowl for breakfast, you cannot go wrong with this classic.

Makes 4 to 5 servings  |  Cooking time: About 1 hour  




Combine the water, grits, and salt in a medium saucepan. Stir the grits to loosen any small bits of chaff and skim them from the surface. 

What's chaff? Check out 5 Tips to Make Perfect Stone Ground Grits to find out.   

Heat the grits over high until they come to a boil—6 to 7 minutes. You’ll need to stir them more frequently as they come closer to boiling. Reduce the heat to a slow, steady simmer and cook the grits, stirring them frequently, until they become very thick and are fully suspended in the water—about 3 minutes.

Cover the pot and reduce the heat to low. Cook the grits until they are smooth and creamy—usually in 35 to 45 minutes—stirring them every 5 minutes or so.

Remove the grits from the heat, stir in the warm cream and the butter, and adjust the seasonings. Serve Country Grits immediately, or cover and hold them in a warm oven or warming drawer for up to an hour. Add more liquid if they become too thick.

You can reheat the grits over low heat or in the microwave, stirring them and adding more liquid if necessary. Check out our 5 Tips to Keep Grits Warm.