18 Creamy Breakfast Grits Recipes with a Southern Twist

Wake up to the warmth of the South with our 18 Creamy Breakfast Grits Recipes, where comfort meets creativity in every spoonful. Whether you’re craving something classic or eager to explore bold new flavors, these dishes promise to turn your morning routine into a celebration of Southern hospitality. Dive in and discover how grits can be the star of your breakfast table—simple, satisfying, and utterly delicious.

Cheesy Garlic Butter Grits

Oozing with comfort, these Cheesy Garlic Butter Grits are your next obsession. Creamy, dreamy, and packed with flavor, they’re a game-changer for any meal.

Ingredients

• 4 cups water (for extra creaminess, use half water, half milk)
• 1 cup stone-ground grits (not instant for the best texture)
• 1 tsp salt (adjust to taste)
• 4 tbsp unsalted butter (for richness)
• 2 garlic cloves, minced (fresh is best)
• 1 cup sharp cheddar cheese, shredded (packed for maximum melt)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Slowly whisk in 1 cup of grits and 1 tsp salt to prevent clumping.
3. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to avoid sticking.
4. While grits cook, melt 4 tbsp butter in a small pan over medium heat. Add 2 minced garlic cloves; sauté for 1 minute until fragrant but not browned.
5. Remove grits from heat. Stir in garlic butter, 1 cup cheddar cheese, and 1/4 tsp black pepper until cheese is fully melted and incorporated.
6. Let stand for 5 minutes to thicken before serving.

Rich and velvety, these grits boast a perfect balance of cheesy and garlicky notes. Top with a fried egg or crispy bacon for an unforgettable breakfast twist.

Bacon and Cheddar Grits Casserole

Serve this Bacon and Cheddar Grits Casserole at your next brunch and watch it disappear. Savory, cheesy, and packed with crispy bacon, it’s a Southern classic with a hearty twist.

Ingredients

• 1 cup stone-ground grits (for the best texture)
• 4 cups water (plus extra if needed)
• 1 tsp salt (adjust to taste)
• 6 slices bacon, chopped (thick-cut for more crunch)
• 1 1/2 cups sharp cheddar cheese, shredded (extra for topping)
• 2 large eggs, beaten (room temperature blends better)
• 1/2 cup milk (whole milk for creaminess)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 2-quart baking dish.
2. In a medium saucepan, bring 4 cups of water to a boil over high heat. Tip: Stirring occasionally prevents sticking.
3. Whisk in 1 cup of grits and 1 tsp salt. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring every 5 minutes. Tip: The grits should be thick and creamy.
4. While the grits cook, fry 6 slices of chopped bacon in a skillet over medium heat until crispy, about 8-10 minutes. Drain on paper towels.
5. Remove grits from heat. Stir in 1 1/2 cups cheddar cheese, 2 beaten eggs, 1/2 cup milk, and 1/4 tsp black pepper until well combined.
6. Fold in the crispy bacon, reserving some for topping.
7. Pour the mixture into the prepared baking dish. Sprinkle with reserved bacon and extra cheddar cheese.
8. Bake for 25-30 minutes, or until the edges are golden and the center is set. Tip: Let it sit for 5 minutes before serving for easier slicing.

Golden and bubbly straight from the oven, this casserole boasts a creamy interior with a slight crunch from the bacon. Try serving it with a drizzle of hot sauce or a side of fresh avocado for an extra kick.

Savory Mushroom and Thyme Grits

Just when you thought grits couldn’t get any better, we’re throwing mushrooms and thyme into the mix. This dish is a game-changer for breakfast or dinner—creamy, savory, and packed with flavor.

Ingredients

• 1 cup stone-ground grits (for the creamiest texture)
• 4 cups water (or swap half for broth for extra flavor)
• 1 tbsp unsalted butter (or any neutral oil)
• 1 cup sliced mushrooms (cremini or button work great)
• 1 tsp fresh thyme leaves (dried works in a pinch, use 1/2 tsp)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Slowly whisk in 1 cup of grits, reduce heat to low, and cover. Cook for 20-25 minutes, stirring occasionally to prevent sticking.
3. While grits cook, melt 1 tbsp butter in a skillet over medium heat. Add 1 cup mushrooms and sauté until golden, about 5 minutes.
4. Stir in 1 tsp thyme, 1/2 tsp salt, and 1/4 tsp black pepper into the mushrooms. Cook for another minute until fragrant.
5. Once grits are creamy and tender, fold in the mushroom mixture. Taste and adjust seasoning if needed.

Expect a creamy texture with a punch of umami from the mushrooms and a hint of earthiness from the thyme. Serve it topped with a poached egg for breakfast or alongside grilled chicken for dinner.

Maple Brown Sugar Grits with Pecans

Let’s dive into a breakfast game-changer that’s creamy, crunchy, and downright addictive. Maple brown sugar grits with pecans? Yes, please.

Ingredients

• 1 cup stone-ground grits (not instant for best texture)
• 4 cups water (plus extra for adjusting consistency)
• 1/2 tsp salt (adjust to taste)
• 1/4 cup maple syrup (the real deal for depth of flavor)
• 2 tbsp brown sugar (packed, for that caramel vibe)
• 1/2 cup pecans (toasted, for crunch)
• 2 tbsp unsalted butter (because butter makes everything better)

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Whisk in 1 cup of stone-ground grits and 1/2 tsp salt, then reduce heat to low to maintain a gentle simmer.
3. Cover and cook for 25-30 minutes, stirring every 5 minutes to prevent sticking. Tip: If grits thicken too much, stir in hot water a tablespoon at a time.
4. Remove from heat and stir in 1/4 cup maple syrup, 2 tbsp brown sugar, and 2 tbsp unsalted butter until fully melted and combined.
5. Toast 1/2 cup pecans in a dry skillet over medium heat for 3-5 minutes, shaking the pan often, until fragrant. Tip: Watch closely to avoid burning.
6. Serve grits warm, topped with toasted pecans. Tip: For extra indulgence, drizzle with additional maple syrup.

Outrageously creamy meets delightfully crunchy in every bite. Serve it with crispy bacon or fresh berries for a breakfast that’s anything but basic.

Spicy Jalapeño and Cheese Grits

Spice up your morning with these creamy, cheesy grits that pack a punch. **Jalapeño** brings the heat, while sharp cheddar melts into perfection.

Ingredients

• 1 cup stone-ground grits (for best texture)
• 4 cups water (or chicken broth for extra flavor)
• 1 cup sharp cheddar cheese, shredded (freshly grated melts smoother)
• 2 jalapeños, finely diced (remove seeds for less heat)
• 2 tbsp unsalted butter (or any neutral oil)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Slowly whisk in 1 cup of stone-ground grits to prevent clumping.
3. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to avoid sticking.
4. While grits cook, sauté 2 finely diced jalapeños in 2 tbsp of unsalted butter over medium heat for 3-4 minutes until softened.
5. Once grits are creamy and tender, stir in sautéed jalapeños, 1 cup of shredded sharp cheddar cheese, 1/2 tsp salt, and 1/4 tsp black pepper until cheese is fully melted.
6. Remove from heat and let stand for 2 minutes to thicken slightly before serving.

Velvety smooth with a kick, these grits are a game-changer. Top with a fried egg or crispy bacon for a hearty breakfast twist.

Smoked Gouda and Chive Grits

Just when you thought grits couldn’t get any better, we’re tossing in smoked Gouda and fresh chives for a creamy, dreamy twist. This dish is your next-level comfort food, ready in minutes and packed with flavor.

Ingredients

• 4 cups water (for a creamier texture, use half water, half milk)
• 1 cup stone-ground grits (not instant for the best texture)
• 1 tsp salt (adjust to taste)
• 1 cup smoked Gouda, shredded (about 4 oz, for that smoky depth)
• 2 tbsp unsalted butter (or use salted and adjust salt accordingly)
• 1/4 cup fresh chives, finely chopped (plus extra for garnish)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat. Tip: A heavy-bottomed pan prevents scorching.
2. Slowly whisk in 1 cup of grits and 1 tsp salt, reducing heat to low to maintain a gentle simmer.
3. Cover and cook for 20-25 minutes, stirring occasionally, until grits are thick and creamy. Tip: If grits seem too thick, add a splash of water or milk.
4. Remove from heat and stir in 1 cup of shredded smoked Gouda, 2 tbsp butter, 1/4 cup chives, and 1/4 tsp black pepper until fully melted and combined. Tip: Let the grits sit for 5 minutes off the heat to thicken slightly before serving.

Serve these grits steaming hot, garnished with extra chives for a pop of color. The smoked Gouda brings a rich, smoky flavor that pairs perfectly with the sharpness of the chives, creating a dish that’s both comforting and sophisticated. Try topping with a fried egg for breakfast or serving alongside grilled shrimp for dinner.

Creamy Parmesan and Herb Grits

Oozing with comfort, these grits are your next breakfast obsession. Creamy, cheesy, and packed with herbs, they’re a Southern classic with a twist.

Ingredients

• 4 cups water (for a creamier texture, use half water, half milk)
• 1 cup stone-ground grits (not instant for best texture)
• 1 tsp salt (adjust to taste)
• 2 tbsp unsalted butter (or any neutral oil)
• 1/2 cup grated Parmesan cheese (freshly grated melts better)
• 2 tbsp chopped fresh herbs (chives, parsley, or thyme work great)
• 1/4 tsp black pepper (freshly ground for more flavor)

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Slowly whisk in 1 cup of stone-ground grits to prevent clumping.
3. Reduce heat to low, cover, and simmer for 25 minutes, stirring every 5 minutes to avoid sticking.
4. After 25 minutes, remove from heat and stir in 1 tsp salt, 2 tbsp butter, and 1/2 cup Parmesan until fully melted and creamy.
5. Fold in 2 tbsp chopped herbs and 1/4 tsp black pepper for a fresh, aromatic finish.
6. Let stand covered for 5 minutes off the heat to thicken to the perfect consistency.

Rich and velvety, these grits boast a bold Parmesan punch balanced by the freshness of herbs. Serve them under a runny egg or alongside crispy bacon for a breakfast that’s anything but basic.

Southern-Style Buttermilk Grits

Bold flavors meet creamy comfort in this Southern-style buttermilk grits recipe. Perfect for breakfast or brunch, it’s a dish that promises to start your day with a bang.

Ingredients

• 1 cup stone-ground grits (for authentic texture)
• 4 cups water (plus extra as needed)
• 1 cup buttermilk (adds tangy richness)
• 2 tbsp unsalted butter (or substitute with olive oil for a lighter version)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)
• 1/2 cup sharp cheddar cheese, shredded (optional for extra creaminess)

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Slowly whisk in 1 cup of stone-ground grits to prevent clumping. Reduce heat to low.
3. Simmer grits, stirring frequently, for 20-25 minutes until thickened. Tip: If grits become too thick, add water 1/4 cup at a time.
4. Stir in 1 cup buttermilk, 2 tbsp butter, 1 tsp salt, and 1/2 tsp black pepper. Cook for an additional 5 minutes.
5. For cheesy grits, fold in 1/2 cup shredded cheddar cheese until melted. Tip: Let grits sit for 5 minutes off heat to thicken further.
6. Serve hot. Tip: Top with a fried egg or crispy bacon for a hearty meal.

Silky smooth with a slight tang, these grits are a canvas for your favorite toppings. Try them with sautéed shrimp or a drizzle of hot sauce for an extra kick.

Loaded Breakfast Grits with Sausage and Eggs

Dig into a bowl of comfort that’s got it all—creamy grits, spicy sausage, and runny eggs. This dish turns your morning routine into a celebration.

Ingredients

• 1 cup stone-ground grits (for the best texture)
• 4 cups water (plus more as needed)
• 1/2 tsp salt (adjust to taste)
• 1/2 lb breakfast sausage (spicy or mild, your choice)
• 4 large eggs (room temperature for even cooking)
• 1/2 cup shredded cheddar cheese (sharp for extra flavor)
• 2 tbsp unsalted butter (or any neutral oil)
• 1/4 cup chopped green onions (for a fresh crunch)

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Whisk in 1 cup of grits and 1/2 tsp salt, then reduce heat to low. Cover and simmer for 20-25 minutes, stirring occasionally, until thickened. Tip: If grits get too thick, add water 1/4 cup at a time.
3. While grits cook, heat a large skillet over medium heat. Add 1/2 lb sausage, breaking it into small pieces. Cook for 5-7 minutes until browned. Tip: Drain excess fat if needed, but leave a little for flavor.
4. In the same skillet, melt 2 tbsp butter over medium heat. Crack 4 eggs into the skillet and cook for 3-4 minutes for runny yolks, or to your liking. Tip: Cover the skillet for the last minute to set the whites.
5. Stir 1/2 cup cheddar cheese into the cooked grits until melted.
6. Divide grits into bowls. Top with sausage, eggs, and 1/4 cup green onions.

Perfectly creamy grits meet the hearty crunch of sausage and the silkiness of eggs. Try serving with hot sauce or avocado slices for an extra kick.

Sweet Potato and Sage Grits

Forget everything you know about grits—this Sweet Potato and Sage Grits recipe is a game-changer. Creamy, savory, and just a touch sweet, it’s the ultimate comfort food with a twist.

Ingredients

• 1 cup stone-ground grits (for the creamiest texture)
• 4 cups water (or sub half with milk for extra richness)
• 1 medium sweet potato, peeled and diced (about 1 cup)
• 2 tbsp unsalted butter (or any neutral oil)
• 1 tbsp fresh sage, finely chopped (dried works in a pinch)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)
• 1/4 cup grated Parmesan cheese (optional for serving)

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Gradually whisk in 1 cup of stone-ground grits to prevent clumping.
3. Reduce heat to low, cover, and simmer for 20 minutes, stirring occasionally.
4. While grits cook, melt 2 tbsp butter in a skillet over medium heat.
5. Add 1 cup diced sweet potato and sauté until tender, about 10 minutes.
6. Stir in 1 tbsp chopped sage, 1/2 tsp salt, and 1/4 tsp black pepper into the skillet.
7. Once grits are creamy, fold in the sweet potato mixture.
8. Cook for an additional 5 minutes, allowing flavors to meld.
9. Serve hot, topped with 1/4 cup grated Parmesan if desired.

Whisk this up for a dish that’s silky with pops of sweet potato and earthy sage. Try it under a fried egg for breakfast or alongside roasted chicken for dinner—versatility is its middle name.

Blue Cheese and Caramelized Onion Grits

Oozing with bold flavors, this dish turns humble grits into a creamy, tangy masterpiece. Caramelized onions add a sweet depth, while blue cheese brings the funk—perfect for brunch or a cozy night in.

Ingredients

• 1 cup stone-ground grits (not instant for best texture)
• 4 cups water (plus more as needed)
• 1 tsp salt (adjust to taste)
• 2 tbsp unsalted butter (or olive oil for a lighter version)
• 1 large onion, thinly sliced (yellow or white for sweetness)
• 1 tbsp olive oil (or any neutral oil)
• 1/2 cup crumbled blue cheese (more for garnish)
• 1/4 cup heavy cream (for extra richness)
• Freshly ground black pepper (to taste)

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat. Gradually whisk in the grits and salt.
2. Reduce heat to low, cover, and simmer for 25-30 minutes, stirring occasionally. Add more water if the grits become too thick.
3. While the grits cook, heat olive oil in a skillet over medium heat. Add the sliced onions and cook, stirring occasionally, until deeply golden and caramelized, about 20 minutes.
4. Once the grits are creamy and tender, stir in the butter, blue cheese, and heavy cream until fully incorporated.
5. Fold in the caramelized onions, reserving some for topping. Season with black pepper.
6. Serve hot, garnished with extra blue cheese and onions. For a crispy contrast, top with fried shallots or serve alongside a peppery arugula salad.

Silky grits meet the sharp punch of blue cheese and the sweet whisper of onions in every bite. Try it under a perfectly fried egg for breakfast or as a lush base for grilled steak.

Tomato Basil Grits with Feta

Get ready to shake up your breakfast game with this creamy, tangy twist on a Southern classic. Grab your spoon—it’s time to dive into a bowl of comfort that’s anything but basic.

Ingredients

• 1 cup stone-ground grits (for the creamiest texture)
• 4 cups water (or sub half with milk for extra richness)
• 1 cup cherry tomatoes, halved (sun-dried work too for a chewier bite)
• 1/4 cup fresh basil, chopped (tear by hand to avoid bruising)
• 1/2 cup feta cheese, crumbled (goat cheese for a milder tang)
• 2 tbsp unsalted butter (or olive oil for a dairy-free version)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground preferred)

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Whisk in 1 cup of grits and reduce heat to low, covering with a lid to prevent splatters.
3. Simmer for 20-25 minutes, stirring every 5 minutes to avoid clumping—grits should be thick and creamy.
4. While grits cook, melt 2 tbsp butter in a skillet over medium heat until foamy.
5. Add 1 cup halved cherry tomatoes, sautéing for 3-4 minutes until skins wrinkle slightly.
6. Fold cooked tomatoes, 1/4 cup basil, and 1/2 cup feta into the grits, stirring gently to combine.
7. Season with 1 tsp salt and 1/2 tsp pepper, tasting and adjusting as needed.

Out of the pot, these grits boast a velvety base with pops of juicy tomato and sharp feta. Serve topped with an extra sprinkle of basil and a drizzle of honey for a sweet-savory kick.

Pumpkin Spice Grits with Cinnamon

Just when you thought pumpkin spice couldn’t get any cozier, we’re stirring it into creamy grits. This bowl is your fall morning hug—warm, spiced, and ridiculously easy.

Ingredients

• 1 cup stone-ground grits (for the creamiest texture)
• 4 cups water (or swap half for milk for extra richness)
• 1/2 cup pumpkin puree (not pie filling)
• 2 tbsp unsalted butter (or coconut oil for a vegan twist)
• 1 tsp pumpkin pie spice (adjust to taste)
• 1/2 tsp cinnamon (plus extra for garnish)
• 1/4 cup brown sugar (or maple syrup for depth)
• 1/2 tsp salt (balances the sweetness)

Instructions

1. Bring 4 cups of water to a rolling boil in a medium saucepan over high heat.
2. Whisk in 1 cup of grits, reduce heat to low, and cover. Simmer for 20-25 minutes, stirring every 5 minutes to prevent clumping.
3. After 20 minutes, stir in 1/2 cup pumpkin puree, 2 tbsp butter, 1 tsp pumpkin pie spice, 1/2 tsp cinnamon, 1/4 cup brown sugar, and 1/2 tsp salt. Cook for an additional 5 minutes until fully incorporated.
4. Remove from heat and let stand for 2 minutes to thicken. Tip: For extra creamy grits, stir in a splash of milk or cream at the end.
5. Serve hot, garnished with a sprinkle of cinnamon and a drizzle of maple syrup if desired.

Expect velvety grits with a punch of pumpkin spice and a hint of caramel from the brown sugar. Top with toasted pecans for crunch or a dollop of whipped cream for dessert vibes.

Green Chile and Monterey Jack Grits

Alright, let’s dive into these creamy, spicy grits that’ll have your taste buds dancing. A bowl of comfort with a kick, perfect for breakfast or brunch.

Ingredients

• 1 cup stone-ground grits (for the best texture)
• 4 cups water (or sub half with milk for extra creaminess)
• 1 tsp salt (adjust to taste)
• 1 cup shredded Monterey Jack cheese (freshly grated melts better)
• 1/2 cup diced green chiles (canned or roasted, drain if using canned)
• 2 tbsp unsalted butter (or any neutral oil)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Slowly whisk in 1 cup of grits and 1 tsp salt, reduce heat to low.
3. Cover and simmer for 20-25 minutes, stirring occasionally to prevent sticking.
4. Remove from heat, stir in 2 tbsp butter until fully melted.
5. Fold in 1 cup Monterey Jack cheese until the grits are creamy and smooth.
6. Gently mix in 1/2 cup diced green chiles and 1/4 tsp black pepper.
7. Let stand for 5 minutes off the heat to thicken slightly before serving.

Just imagine the creamy grits with pockets of melted cheese and the occasional spicy bite of green chile. Serve topped with a fried egg for a hearty breakfast or alongside grilled shrimp for a Southern twist.

Creamy Coconut and Lime Grits

Zesty doesn’t even begin to cover it—these creamy coconut and lime grits are your next obsession. Bold flavors meet comforting texture in under 30 minutes.

Ingredients

• 1 cup stone-ground grits (for the creamiest texture)
• 2 cups water
• 1 cup coconut milk (full-fat for richness)
• 1 tbsp unsalted butter (or coconut oil for vegan)
• 1 lime, zested and juiced (about 2 tbsp juice)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground preferred)

Instructions

1. Bring 2 cups of water to a boil in a medium saucepan over high heat.
2. Whisk in 1 cup of stone-ground grits, reduce heat to low, and cover. Simmer for 20 minutes, stirring every 5 minutes to prevent sticking.
3. After 20 minutes, stir in 1 cup of coconut milk and 1 tbsp of butter. Continue to cook for another 5 minutes, uncovered, until creamy.
4. Remove from heat. Stir in the zest and juice of 1 lime, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well to combine.
5. Let the grits sit for 2 minutes off the heat to thicken slightly before serving.

Velvety with a punch of lime, these grits are a dream topped with shrimp or enjoyed solo. The coconut milk adds a subtle sweetness that plays perfectly with the tangy lime—serve with extra lime wedges for squeezing.

Roasted Garlic and Rosemary Grits

Dig into the creamiest, dreamiest bowl of comfort with this twist on a Southern classic. Roasted garlic and fresh rosemary elevate humble grits to gourmet status—no fancy skills needed.

Ingredients

• 1 cup stone-ground grits (for the creamiest texture)
• 4 cups water (or sub half with milk for extra richness)
• 3 tbsp unsalted butter (or any neutral oil)
• 1 head garlic (roasted until golden and sweet)
• 1 tbsp fresh rosemary, finely chopped (dried works in a pinch)
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper (freshly ground for best flavor)

Instructions

1. Preheat your oven to 400°F. Slice the top off the garlic head, drizzle with olive oil, wrap in foil, and roast for 40 minutes until soft and golden.
2. In a medium saucepan, bring 4 cups of water to a rolling boil. Gradually whisk in the grits to prevent clumping.
3. Reduce heat to low, cover, and simmer for 20-25 minutes, stirring occasionally to avoid sticking. Tip: The grits are done when they’re thick and creamy with no gritty texture.
4. Squeeze the roasted garlic cloves into the grits, add butter, rosemary, salt, and pepper. Stir well to combine. Tip: For extra flavor, let the grits sit covered for 5 minutes off the heat before serving.
5. Serve hot. For a show-stopping presentation, top with a pat of butter and a rosemary sprig. Tip: Leftovers? They’ll thicken in the fridge—just reheat with a splash of water or milk to loosen.

Fluffy, fragrant, and packed with depth, these grits are a game-changer. Try them under a saucy shrimp sauté or alongside your morning eggs for a breakfast that feels like a hug.

Blackened Catfish with Creamy Grits

Fire up your skillet for a dish that’s all about bold flavors and creamy textures. This Blackened Catfish with Creamy Grits is a Southern classic with a kick, perfect for shaking up your weeknight dinner routine.

Ingredients

• 4 catfish fillets (about 6 oz each, pat dry for better searing)
• 1 cup stone-ground grits (for the creamiest texture)
• 4 cups water (or sub half with milk for extra creaminess)
• 1 tbsp blackened seasoning (homemade or store-bought, adjust to heat preference)
• 2 tbsp unsalted butter (or sub with olive oil for a lighter version)
• 1/2 cup heavy cream (adds richness to the grits)
• 1 tsp salt (adjust to taste)
• 1/2 tsp black pepper (freshly ground for best flavor)
• 2 tbsp vegetable oil (or any neutral oil with high smoke point)

Instructions

1. Heat a large cast-iron skillet over medium-high heat for 2 minutes until smoking hot.
2. While skillet heats, season catfish fillets evenly on both sides with blackened seasoning.
3. Add vegetable oil to the skillet, then place catfish fillets in. Cook for 3 minutes per side until blackened and crispy.
4. In a medium saucepan, bring water and salt to a boil. Whisk in grits, reduce heat to low, and cover. Cook for 20 minutes, stirring occasionally to prevent sticking.
5. Remove grits from heat. Stir in butter, heavy cream, and black pepper until smooth and creamy.
6. Serve blackened catfish over a bed of creamy grits immediately.

Bite into the crispy, spicy crust of the catfish to find tender, flaky fish underneath, all balanced by the smooth, comforting grits. Try topping with a squeeze of lemon or a sprinkle of fresh herbs for an extra layer of flavor.

Summary

Luscious and comforting, these 18 creamy breakfast grits recipes bring a Southern twist to your morning routine. Perfect for home cooks looking to spice up their breakfast game, each recipe promises warmth and flavor in every bite. Don’t forget to try them out, share your favorites in the comments, and pin your go-to dishes on Pinterest for fellow grits lovers to discover!