Creamy and Savory Grits

Creamy Grits With Turkey and Gravy
Creamy Grits With Turkey and Gravy Diana Rattray
Prep: 15 mins
Cook: 20 mins
Total: 35 mins
Servings: 4 to 6 servings
Nutrition Facts (per serving)
233 Calories
22g Fat
7g Carbs
3g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 233
% Daily Value*
Total Fat 22g 28%
Saturated Fat 14g 70%
Cholesterol 65mg 22%
Sodium 333mg 14%
Total Carbohydrate 7g 2%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 3g
Vitamin C 1mg 3%
Calcium 36mg 3%
Iron 0mg 2%
Potassium 106mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

No Southern breakfast would be complete without a serving of rich, creamy grits. But grits aren't just for breakfast. These savory grits are made with chicken broth, making them a delicious side dish that can go with just about any meal. Or make them with plain water in place of the broth for a breakfast or brunch dish.

Chicken broth and cream make these grits savory, and they can be a fabulous replacement for rice, pasta, or potatoes. Serve them with a topping of grilled shrimp or scampi, seared scallops, tender slices of poultry or meat (grillades) and gravy, or lamb chops. Or replace the chicken broth with vegetable broth and top the grits with beans or vegetarian chili.

This recipe uses quick grits, and if you choose stone-ground—which take longer—you should follow the package directions for liquid amounts and timing. Don't use instant grits for this.

Did you know that grits are gluten free? They are similar to polenta and can be used in any recipe for polenta. Or replace the grits in this recipe with a good quality cornmeal or polenta.

If you have an Instant Pot, try making these Instant Pot Grits.


  • 1 cup heavy cream, or whipping cream

  • 1 2/3 cups chicken stock, low sodium or unsalted

  • 1 cup water

  • 4 tablespoons butter

  • 1/4 to 1/2 teaspoon kosher salt, or to taste

  • 1/8 to 1/4 teaspoon freshly ground black pepper, or to taste

  • 1 cup quick grits

Steps to Make It

  1. Bring the heavy cream, chicken broth, and water to a boil in a medium saucepan.

  2. Add butter, salt, and pepper to the saucepan and slowly whisk in the grits. Reduce the heat to low and cook, stirring frequently, for about 15 to 20 minutes. The grits should be thick and creamy looking.

  3. Taste the grits and adjust the salt and pepper, as needed.

  4. Serve these grits with shrimp, pork tenderloin medallions, lamb chops, or other meat or poultry.


  • Cheese grits: Add 1/2 to 1 cup of shredded cheddar, Havarti, Gruyère, or another type of cheese.
  • Spinach and cheese grits: Add 1 cup of shredded sharp cheddar cheese and 1 cup of fresh chopped—or 1/2 cup of frozen, thawed, and squeezed—spinach just before the grits are finished cooking.
  • Vegetarian creamy grits: Replace the chicken broth with a good-quality vegetable broth.
  • Fried grits cakes: Let the cooked grits cool slightly and then stir in one beaten egg. Turn the mixture into a generously buttered loaf pan and chill thoroughly. Cut the loaf into thin slices and fry in butter or drippings. For a crispy coating, dip the grits cakes in flour, then in some beaten egg, then in flour again. Fry in oil, shortening, or butter until golden brown.