I don’t know anyone who makes a pot of creamy grits like my momma. They are the yummiest, creamiest, perfectly not gritty grits you ever wanna have.

For the longest, I wouldn’t even try to make grits.

Then I started trying to make them on occasion. And if I am telling the truth, there might be a lump or so you’d have to remove. Or they might be too salty or not salty enough. But they were never awful. Just not my mommas.

But not? NOW!  I have figured out the trick to make some of the creamiest grits you ever wanted to have.

They’re not my momma’s grits. I still don’t know what she does, but I’d serve these to her without getting any judgment or push back.

I have a few things I’ll share about how I make my grits because I want you to have delicious creamy grits too. Cause friends don’t let friends make and eat lumpy grits.

It’s just wrong.

5 Things To Consider to Make Good & Creamy Grits

Time

Even if you buy 5-minute grits, don’t cook your grits for only five minutes.

Part of what makes the grits all creamy is the time they get to soak in the water. Making them softer and allowing them to merge together to form all the creamy goodness.

I repeat creamy grits are not made in five minutes. Period!

Heat

I start my water on high so it can boil but don’t leave it on high. Right before I put the grits in I turn the water down to medium-low.

Trust me on this. You don’t know the labor of love in cooking until you are burned by a popping hot grit. 

It hurts!!
And it can leave a for real burn mark.

I go medium-low for a few minutes and then I drop it low.

Flick Of The Whisk

This is probably the thing that prevents the lumps the most. I don’t use the spoon until I serve my grits. I pour and stir them in using a whisk. And occasionally I stir them using the whisk while they are cooking to ensure there are no lumps.

Measurements Matter

Don’t try to wing it when measuring your grits. Measure according to package instructions for serving count.

I make sure to pre-measure my grits and the cup sitting there next to the pot ready to be poured. Timing is everything in lump prevention.

Don’t Follow The Rules

I know I said to measure the grits according to the package instructions, but that is not true for the water.  The package typically has a 1:4 water ratio. I actually use 1:6.

So if I am making 1/4 cup of grits, I use 1 1/2 cups of water.
If I am making 1/2 cup of grits, I use 3 cups of water.

I break the rules. But only because it’s so tasty when I do.

Here are the exact steps I take to keep my grits from being lumpy, and ensuring they are deliciously creamy:

How To Make Creamy, Non-Lumpy Grits

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Materials

• Grits
• Water

Instructions

1. Bring water to boil.
2. Turn water down to medium-low.
3. Pour in grits with one hand, whisking with the other hand.
4. Stir for a minute and turn water to low.
5. Stir occasionally making sure no lumps are forming.
6. Allow simmering for at least 15 minutes.
7. Turn off and remove from heat.

Recommended Products

• 
  Quaker Old Fashioned Grits
• 
  11-Inch Better Balloon Whisk
• 
  3-Quart Nonstick Saucepan

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