Paula Deen Creamy Grits

Paula Deen creamy grits turn plain grits, cream cheese, butter and sour cream into a rich, silky Southern side dish in 10 minutes, and it feeds 5. Save this easy Southern comfort food side for Sunday dinner, church supper or holiday table gatherings, because it's a simple one-pot recipe that needs no fuss.

Stir the pot often once the grits go in, because that keeps them smooth while the cream cheese melts through. Walk away and you get lumps, with a layer scorched on the bottom.

Paula stirs in the sour cream only when she's ready to serve, so it stays fresh and tangy instead of cooking down. Dropping the cream cheese in as small cubes also means it melts evenly, without any whisking or extra pans.

Paula Deen Creamy Grits

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Course: Side DishCuisine: American, SouthernDifficulty: Easy

Servings

5

servings

Prep time

5

minutes

Cooking time

5

minutes

Calories

230

kcal

Grits simmer with cubed cream cheese and butter until thick, then a spoonful of sour cream goes in at the end. The result is a spoonable, velvety bowl with a gentle tang.

Ingredients

• 1 cup grits
  

• 3 cups water
  

• to taste salt
  

• 4 oz chopped into cubes cream cheese
  

• 1/2 stick Butter
  

• 3 tablespoons Sour cream
  

Directions

• Boil the water: Bring 3 cups of water to a boil in a medium saucepan and add salt to taste. A pinch is enough, since the cream cheese and butter add their own richness.
• Add the grits: Stir in 1 cup grits, 1/2 stick butter and 4 ounces cream cheese cut into cubes. Stir frequently, then lower the heat to a simmer so the cheese melts without scorching.
• Stir in sour cream: When you're ready to serve, mix in 3 tablespoons sour cream. Spoon the grits into bowls while they're still hot and creamy.

Tools for this recipe

• Cuisinart MultiClad Pro 3-quart saucepan, OXO wooden spoon set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use quick grits or stone-ground grits?

The source recipe just calls for grits, so use the kind you like. Quick grits cook fastest, while stone-ground grits take much longer and need more water, so follow the cooking time on your package.

How do I keep creamy grits from getting lumpy?

Stir frequently once the grits go into the boiling water, and drop the heat to a simmer. Constant stirring keeps the grits from clumping and helps the cream cheese melt evenly.

Can I make creamy grits ahead of time?

Grits thicken as they sit, so they're best served fresh. If you need to hold them, keep them warm on low heat and stir in a splash of water or milk to loosen them before serving.

How do I reheat leftover grits?

Warm them in a saucepan over low heat with a splash of water or milk, stirring until smooth. The microwave also works if you stir halfway, though they can turn gluey if you rush it.

What can I serve with creamy grits?

They go well with eggs and bacon for breakfast, or alongside shrimp, sausage or fried chicken for supper. The tangy, buttery flavor works with almost any savory Southern main.