20 Creamy Breakfast Grits Recipes Flavorful

Wake up to a bowl of pure comfort! Whether you’re craving something cheesy, spicy, or downright indulgent, these 20 Creamy Breakfast Grits Recipes are here to start your day right. From classic Southern-style to creative twists, we’ve got a grits dish for every taste. Get ready to dig into creamy, dreamy goodness—your breakfast routine is about to get a whole lot tastier!

Cheesy Garlic Shrimp Breakfast Grits

This dish combines creamy grits with succulent shrimp and a bold garlic-cheese flavor for a hearty breakfast.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp sea salt
• 1 lb wild-caught shrimp, peeled and deveined
• 2 tbsp clarified butter
• 3 cloves garlic, minced
• 1 cup sharp cheddar cheese, grated
• 2 pasture-raised eggs, lightly beaten
• 1/4 tsp smoked paprika
• Fresh chives, finely chopped for garnish

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1 tsp sea salt. Reduce heat to low.
3. Cover and simmer for 25 minutes, stirring occasionally to prevent sticking.
4. While grits cook, heat 2 tbsp clarified butter in a skillet over medium heat.
5. Add 1 lb shrimp and sauté for 2 minutes per side until pink and opaque.
6. Stir in 3 cloves minced garlic and cook for 30 seconds until fragrant.
7. Remove shrimp from skillet and set aside.
8. To the grits, stir in 1 cup grated sharp cheddar cheese until melted and smooth.
9. Fold in 2 lightly beaten pasture-raised eggs and cook for 2 minutes, stirring constantly.
10. Gently mix in the cooked shrimp and 1/4 tsp smoked paprika.
11. Divide grits into bowls and garnish with fresh chives.

Just creamy enough with a slight bite, these grits offer a rich, cheesy base that complements the garlicky shrimp. Serve with a side of crispy bacon for added texture.

Spicy Sausage and Cheddar Grits

Every morning deserves a hearty start, and this dish delivers with its bold flavors and comforting warmth.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp sea salt
• 1 tbsp clarified butter
• 1/2 lb spicy sausage, casing removed
• 1/2 cup sharp cheddar cheese, grated
• 2 pasture-raised eggs, lightly beaten
• 1/4 tsp smoked paprika
• 1 tbsp chives, finely chopped

Instructions

1. In a medium saucepan, bring 4 cups of water to a rolling boil over high heat.
2. Whisk in 1 cup of stone-ground grits and 1 tsp of sea salt, reducing heat to low to maintain a gentle simmer.
3. Cover and cook for 20 minutes, stirring every 5 minutes to prevent sticking, until grits are creamy and tender.
4. While grits cook, heat 1 tbsp of clarified butter in a skillet over medium heat.
5. Add 1/2 lb of spicy sausage, breaking it apart with a spatula, and cook until browned and crumbly, about 5 minutes.
6. Stir 1/2 cup of sharp cheddar cheese into the cooked grits until fully melted and incorporated.
7. Fold in the cooked sausage and 2 lightly beaten pasture-raised eggs, stirring constantly for 2 minutes until eggs are softly set.
8. Season with 1/4 tsp of smoked paprika, adjusting heat to low if necessary to prevent scrambling the eggs.
9. Garnish with 1 tbsp of finely chopped chives before serving.

Ultimate comfort in a bowl, these grits boast a creamy texture with a spicy kick from the sausage. Serve topped with a poached egg for an extra layer of richness.

Savory Bacon and Egg Grits Bowl

Every morning deserves a hearty start, and this bowl delivers with creamy grits, crispy bacon, and perfectly cooked eggs.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp sea salt
• 4 slices thick-cut bacon, diced
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp clarified butter
• 1/4 cup sharp cheddar cheese, grated
• 1 tbsp chives, finely chopped

Instructions

1. In a medium saucepan, bring 4 cups of water to a rolling boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1 tsp of sea salt, reducing heat to low to maintain a gentle simmer.
3. Cover and cook for 25 minutes, stirring occasionally to prevent sticking, until grits are creamy and tender.
4. While grits cook, heat a skillet over medium heat and add diced bacon, cooking until crispy, about 5-7 minutes. Transfer to a paper towel-lined plate.
5. In the same skillet, melt 1 tbsp of clarified butter over medium heat. Add lightly beaten eggs, stirring gently until softly set, about 2 minutes.
6. Fold grated sharp cheddar cheese into the cooked grits until fully melted and incorporated.
7. Divide grits between two bowls, topping each with scrambled eggs, crispy bacon, and a sprinkle of finely chopped chives.

Opt for a bowl that contrasts the creamy grits with the crunch of bacon and the richness of eggs. The sharp cheddar adds depth, while chives offer a fresh finish.

Sweet Maple Pecan Breakfast Grits

Savor the perfect blend of sweetness and crunch with this morning delight. Sweet Maple Pecan Breakfast Grits combine creamy texture with a nutty finish for a hearty start.

Ingredients

– 1 cup stone-ground grits
– 3 cups water
– 1/2 tsp sea salt
– 1/4 cup pure maple syrup
– 1/2 cup pecans, toasted and chopped
– 2 tbsp unsalted butter
– 1/4 cup heavy cream
– 1/2 tsp vanilla extract

Instructions

1. Bring 3 cups of water to a boil in a medium saucepan over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1/2 tsp sea salt, reducing heat to low.
3. Cover and simmer for 20 minutes, stirring occasionally to prevent sticking.
4. Toast 1/2 cup pecans in a dry skillet over medium heat for 3-5 minutes until fragrant, then chop.
5. Stir in 1/4 cup pure maple syrup, 2 tbsp unsalted butter, and 1/4 cup heavy cream into the grits.
6. Cook for an additional 5 minutes until the grits are creamy and fully absorbed the liquids.
7. Remove from heat and stir in 1/2 tsp vanilla extract and the toasted pecans.
8. Serve immediately for a warm, comforting dish.

Yield a bowl of grits that’s luxuriously creamy with a delightful crunch from pecans. The maple syrup adds a subtle sweetness, making it a versatile base for fresh berries or a drizzle of extra syrup.

Creamy Avocado and Tomato Grits

Whip up a comforting bowl of creamy avocado and tomato grits for a hearty breakfast or a satisfying side. This dish combines smooth textures with fresh, vibrant flavors.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp sea salt
• 2 tbsp unsalted butter
• 1 ripe avocado, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup heavy cream
• 1/2 tsp freshly ground black pepper
• 1 tbsp fresh lime juice
• 2 tbsp chopped cilantro

Instructions

1. In a medium saucepan, bring 4 cups of water to a rolling boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1 tsp of sea salt. Reduce heat to low.
3. Cover and simmer for 25 minutes, stirring every 5 minutes to prevent sticking. Tip: For creamier grits, stir more frequently.
4. Remove from heat. Stir in 2 tbsp of unsalted butter until fully melted and incorporated.
5. Gently fold in 1 ripe avocado, diced, and 1 cup of halved cherry tomatoes.
6. Pour in 1/4 cup of heavy cream, stirring gently to combine. Tip: Adjust cream for desired consistency.
7. Season with 1/2 tsp of freshly ground black pepper and 1 tbsp of fresh lime juice. Stir well.
8. Garnish with 2 tbsp of chopped cilantro before serving. Tip: For extra flavor, add a pinch of smoked paprika.

Grits emerge velvety with chunks of creamy avocado and bursts of juicy tomato. Serve alongside grilled shrimp for a Southern-inspired meal.

Loaded Veggie Breakfast Grits

Just when you thought grits couldn’t get any better, these loaded veggie breakfast grits come along. Packed with fresh ingredients and bold flavors, they’re a game-changer for your morning routine.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp sea salt
• 2 tbsp clarified butter
• 1/2 cup sharp cheddar cheese, grated
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup red bell pepper, finely diced
• 1/4 cup green onions, thinly sliced
• 1/4 cup cherry tomatoes, halved
• 1/4 cup avocado, diced
• 1 tbsp fresh cilantro, chopped

Instructions

1. In a medium saucepan, bring 4 cups of water to a rolling boil over high heat.
2. Slowly whisk in 1 cup of stone-ground grits and 1 tsp of sea salt. Reduce heat to low.
3. Cover and simmer for 25 minutes, stirring occasionally to prevent sticking.
4. Remove from heat. Stir in 2 tbsp of clarified butter and 1/2 cup of grated sharp cheddar cheese until fully melted.
5. In a non-stick skillet over medium heat, cook 2 lightly beaten pasture-raised eggs for 2 minutes, scrambling until just set.
6. Fold the scrambled eggs into the grits along with 1/4 cup of finely diced red bell pepper and 1/4 cup of thinly sliced green onions.
7. Divide the grits into bowls. Top with 1/4 cup of halved cherry tomatoes, 1/4 cup of diced avocado, and 1 tbsp of chopped fresh cilantro.

Rich and creamy with a satisfying crunch from the fresh veggies, these grits are a vibrant start to any day. Try serving them with a drizzle of hot sauce for an extra kick.

Southern-Style Buttery Grits

Grits, a staple in Southern cuisine, transform into a creamy, luxurious dish with the right technique. This version highlights their buttery richness, perfect for a hearty breakfast or side.

Ingredients

• 1 cup stone-ground grits
• 4 cups filtered water
• 1 tsp fine sea salt
• 4 tbsp unsalted butter, cubed
• 1/2 cup heavy cream
• 1/4 tsp freshly ground white pepper

Instructions

1. Bring filtered water to a rolling boil in a heavy-bottomed saucepan over high heat.
2. Whisk in stone-ground grits and fine sea salt, reducing heat to low immediately to prevent splattering.
3. Cover and simmer for 25 minutes, stirring every 5 minutes to avoid clumping. Tip: A wooden spoon prevents scratching your pan.
4. After 25 minutes, remove lid and stir in cubed unsalted butter until fully melted and incorporated.
5. Pour in heavy cream and freshly ground white pepper, stirring continuously for 2 minutes to achieve a silky texture. Tip: Constant stirring here is key to preventing a skin from forming.
6. Remove from heat and let stand for 3 minutes to thicken slightly before serving. Tip: For extra creaminess, a final whisk before serving introduces air, lightening the texture.

The grits should be velvety with a pronounced buttery flavor. Serve topped with a pat of butter melting into the center or alongside crispy bacon for contrast.

Smoked Gouda and Herb Grits

Rich and creamy, these Smoked Gouda and Herb Grits transform a humble staple into a luxurious side dish. Perfect for brunch or a cozy dinner.

Ingredients

• 4 cups whole milk
• 1 cup stone-ground grits
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 2 tbsp unsalted butter
• 1 cup smoked Gouda cheese, grated
• 2 tbsp fresh chives, finely chopped
• 1 tbsp fresh thyme leaves

Instructions

1. In a heavy-bottomed saucepan, bring 4 cups whole milk to a gentle boil over medium heat.
2. Whisk in 1 cup stone-ground grits, reduce heat to low, and simmer, stirring frequently to prevent sticking, for 25 minutes.
3. Add 1 tsp kosher salt and 1/2 tsp freshly ground black pepper, stirring to combine.
4. Stir in 2 tbsp unsalted butter until fully melted and incorporated.
5. Fold in 1 cup smoked Gouda cheese, stirring until the cheese is completely melted and the grits are creamy.
6. Remove from heat and gently mix in 2 tbsp fresh chives and 1 tbsp fresh thyme leaves.
7. Let stand for 5 minutes to thicken slightly before serving.

Silky with a smoky depth from the Gouda, these grits are elevated by the freshness of herbs. Serve alongside grilled shrimp or as a base for a poached egg.

Jalapeño Cheddar Breakfast Grits

Breakfast just got a spicy, cheesy upgrade with this hearty dish. Perfect for fueling your morning with bold flavors and creamy texture.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp sea salt
• 2 tbsp unsalted butter
• 1/2 cup sharp cheddar cheese, grated
• 2 jalapeños, finely diced
• 1/4 cup heavy cream
• 2 pasture-raised eggs, lightly beaten
• 1/4 tsp smoked paprika

Instructions

1. In a medium saucepan, bring 4 cups of water to a rolling boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1 tsp of sea salt to prevent clumping.
3. Reduce heat to low, cover, and simmer for 25 minutes, stirring every 5 minutes to ensure even cooking.
4. While grits cook, sauté 2 finely diced jalapeños in 1 tbsp of unsalted butter over medium heat for 3 minutes until softened.
5. Stir in sautéed jalapeños, 1/2 cup grated sharp cheddar cheese, 1/4 cup heavy cream, and remaining 1 tbsp of unsalted butter into the cooked grits until fully incorporated.
6. Gently fold in 2 lightly beaten pasture-raised eggs and 1/4 tsp smoked paprika, cooking for an additional 2 minutes to thicken.
7. Remove from heat and let stand for 3 minutes to set before serving.

Creamy with a kick, these grits balance heat and richness beautifully. Top with a fried egg for extra decadence or serve alongside crispy bacon for a contrasting crunch.

Coconut Milk and Honey Grits

Forget everything you know about grits; this version is a game-changer. Creamy coconut milk meets sweet honey for a dish that’s both comforting and exotic.

Ingredients

• 1 cup stone-ground grits
• 2 cups full-fat coconut milk
• 2 cups water
• 1/4 cup raw honey
• 1/2 tsp sea salt
• 2 tbsp unsalted butter

Instructions

1. In a medium saucepan, combine coconut milk and water. Bring to a simmer over medium heat, stirring occasionally.
2. Slowly whisk in the stone-ground grits to prevent clumping. Reduce heat to low.
3. Cover and cook for 25 minutes, stirring every 5 minutes to ensure even cooking.
4. After 25 minutes, remove from heat. Stir in raw honey, sea salt, and unsalted butter until fully incorporated.
5. Let stand covered for 5 minutes to thicken before serving.

Delightfully creamy with a subtle sweetness, these grits pair perfectly with spicy shrimp or fresh berries for a contrasting texture. The coconut milk adds a rich depth that’s unexpectedly addictive.

Spinach and Feta Breakfast Grits

Breakfast just got a savory upgrade with this hearty dish. Spinach and Feta Breakfast Grits combine creamy texture with bold flavors for a morning kickstart.

Ingredients

– 1 cup stone-ground grits
– 4 cups water
– 1 tsp sea salt
– 2 tbsp clarified butter
– 1 cup fresh spinach, finely chopped
– 1/2 cup feta cheese, crumbled
– 2 pasture-raised eggs, lightly beaten
– 1/4 tsp freshly ground black pepper

Instructions

1. In a medium saucepan, bring 4 cups of water to a rolling boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1 tsp sea salt, reducing heat to low to maintain a gentle simmer.
3. Cover and cook for 20-25 minutes, stirring occasionally to prevent sticking, until grits are creamy and tender.
4. Stir in 2 tbsp clarified butter until fully incorporated for a rich flavor base.
5. Fold in 1 cup finely chopped fresh spinach, allowing it to wilt slightly into the grits, about 2 minutes.
6. Gently mix in 1/2 cup crumbled feta cheese, reserving a small amount for garnish.
7. Pour 2 lightly beaten pasture-raised eggs into the grits, stirring continuously for 1 minute to create silky ribbons.
8. Season with 1/4 tsp freshly ground black pepper, adjusting if necessary.
9. Remove from heat and let stand for 2 minutes to thicken slightly.
10. Serve warm, garnished with remaining feta cheese.
Expect a creamy texture with pops of salty feta and earthy spinach. For a brunch twist, top with a poached egg or serve alongside crispy bacon.

Buffalo Chicken Breakfast Grits

Overtime mornings call for bold flavors to kickstart the day. This Buffalo Chicken Breakfast Grits dish combines creamy, stone-ground grits with the spicy tang of buffalo sauce and tender, shredded chicken for a hearty meal.

Ingredients

• 1 cup stone-ground grits
• 4 cups chicken stock
• 1 cup shredded cooked chicken
• 1/4 cup buffalo sauce
• 2 tbsp clarified butter
• 1/2 cup sharp cheddar cheese, grated
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup scallions, finely sliced
• 1/2 tsp sea salt

Instructions

1. Bring chicken stock to a boil in a medium saucepan over high heat.
2. Whisk in grits and sea salt, reduce heat to low, and cover. Simmer for 25 minutes, stirring every 5 minutes to prevent clumping.
3. While grits cook, heat clarified butter in a skillet over medium heat. Add shredded chicken and buffalo sauce, stirring until evenly coated and heated through, about 3 minutes.
4. Stir cheddar cheese into cooked grits until fully melted and creamy.
5. Create two wells in the grits and pour beaten eggs into each. Cover and cook for 3 minutes, or until eggs are set to your preference.
6. Top with buffalo chicken, scallions, and an extra drizzle of buffalo sauce before serving.

Creamy grits contrast beautifully with the spicy, tangy chicken for a dish that’s both comforting and invigorating. Serve with a side of crisp celery sticks to balance the heat.

Pumpkin Spice Breakfast Grits

Venture into a cozy morning with these Pumpkin Spice Breakfast Grits, blending creamy texture with warm autumn flavors.

Ingredients

• 1 cup stone-ground grits
• 4 cups whole milk
• 1/2 cup pumpkin puree
• 2 tbsp unsalted butter
• 1/4 cup light brown sugar
• 1 tsp vanilla extract
• 1/2 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1/4 tsp ground ginger
• 1/8 tsp ground cloves
• 1/2 tsp kosher salt

Instructions

1. In a medium saucepan, bring whole milk to a gentle boil over medium heat.
2. Gradually whisk in stone-ground grits, reducing heat to low to maintain a simmer.
3. Cover and cook for 20 minutes, stirring every 5 minutes to prevent sticking.
4. After 20 minutes, stir in pumpkin puree, unsalted butter, and light brown sugar until fully incorporated.
5. Add vanilla extract, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and kosher salt, mixing well.
6. Continue to cook uncovered for an additional 10 minutes, stirring frequently, until grits are creamy and thickened.
7. Remove from heat and let stand for 5 minutes to thicken further before serving.

Opt for a dollop of whipped cream or a sprinkle of toasted pecans to elevate this dish. The grits boast a velvety texture with a harmonious blend of sweet and spice, perfect for chilly mornings.

Caramelized Onion and Mushroom Grits

Fancy a dish that combines creamy grits with the deep flavors of caramelized onions and mushrooms? This recipe delivers comfort with a gourmet twist.

Ingredients

– 1 cup stone-ground grits
– 4 cups chicken stock, homemade preferred
– 2 tbsp clarified butter
– 1 large yellow onion, thinly sliced
– 8 oz cremini mushrooms, sliced
– 1 tsp fresh thyme leaves
– 1/2 cup heavy cream
– Salt, to precise taste
– Freshly ground black pepper, to precise taste

Instructions

1. In a medium saucepan, bring chicken stock to a boil over high heat. Gradually whisk in grits, reducing heat to low. Simmer, stirring occasionally, for 25 minutes until grits are tender and liquid is absorbed. Tip: Constant stirring prevents lumps.
2. While grits cook, heat clarified butter in a large skillet over medium heat. Add sliced onions, cooking slowly for 20 minutes until deeply caramelized, stirring occasionally. Tip: Low and slow is key for perfect caramelization.
3. Increase skillet heat to medium-high. Add mushrooms and thyme, sautéing for 5 minutes until mushrooms are golden and tender. Season with salt and pepper.
4. Stir heavy cream into cooked grits until fully incorporated. Fold in caramelized onions and mushrooms, adjusting seasoning if necessary.
Naturally creamy with a savory depth, these grits shine as a standalone dish or paired with a poached egg for breakfast. The caramelized onions add a sweet contrast to the earthy mushrooms.

BBQ Pulled Pork Breakfast Grits

Fancy a hearty start to your day? This BBQ Pulled Pork Breakfast Grits combines smoky, tender pork with creamy, stone-ground grits for a morning meal that packs a punch. Perfect for those who love a savory breakfast with depth and richness.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp sea salt
• 2 tbsp unsalted butter
• 1 cup sharp cheddar cheese, grated
• 1 cup BBQ pulled pork, warmed
• 2 pasture-raised eggs, lightly beaten
• 1 tbsp chives, finely chopped
• 1/2 tsp smoked paprika

Instructions

1. In a medium saucepan, bring 4 cups of water to a boil over high heat. Tip: Use a heavy-bottomed pan to prevent grits from sticking.
2. Gradually whisk in 1 cup of stone-ground grits and 1 tsp sea salt. Reduce heat to low.
3. Cover and simmer for 25 minutes, stirring occasionally to prevent clumping. Tip: For creamier grits, stir more frequently.
4. Remove from heat. Stir in 2 tbsp unsalted butter and 1 cup grated sharp cheddar cheese until fully melted and incorporated.
5. In a non-stick skillet over medium heat, cook 2 lightly beaten pasture-raised eggs, stirring gently until softly scrambled, about 3 minutes.
6. Divide the cheesy grits between two bowls. Top each with 1/2 cup warmed BBQ pulled pork and the scrambled eggs.
7. Garnish with 1 tbsp finely chopped chives and a sprinkle of 1/2 tsp smoked paprika. Tip: For an extra kick, drizzle with additional BBQ sauce.

Unbelievably creamy grits meet the smoky sweetness of BBQ pork, creating a breakfast that’s both comforting and indulgent. Serve with a side of pickled jalapeños for a tangy contrast.

Blueberry and Almond Butter Grits

Blueberry and almond butter grits blend Southern tradition with a nutty, fruity twist. Perfect for a quick breakfast or a comforting dessert.

Ingredients

• 1 cup stone-ground grits
• 3 cups whole milk
• 1/2 cup almond butter, creamy
• 1 cup fresh blueberries
• 2 tbsp unsalted butter
• 1/4 tsp sea salt
• 1 tbsp pure maple syrup

Instructions

1. In a medium saucepan, bring 3 cups of whole milk to a gentle boil over medium heat.
2. Slowly whisk in 1 cup of stone-ground grits and 1/4 tsp sea salt to avoid clumping.
3. Reduce heat to low, cover, and simmer for 20 minutes, stirring every 5 minutes to prevent sticking.
4. Remove from heat and stir in 2 tbsp unsalted butter until fully melted and incorporated.
5. Fold in 1/2 cup creamy almond butter and 1 tbsp pure maple syrup until the mixture is smooth and uniform.
6. Gently mix in 1 cup fresh blueberries, reserving a few for garnish.
7. Serve immediately, topped with the remaining blueberries for a fresh contrast.

Light and creamy with a hint of sweetness, these grits offer a delightful contrast between the warm base and the burst of fresh blueberries. Try drizzling with extra almond butter for added richness.

Sun-Dried Tomato and Basil Grits

Outstanding for a hearty breakfast or a savory side, these grits blend rich flavors with creamy texture.

Ingredients

• 1 cup stone-ground grits
• 4 cups filtered water
• 1 tsp sea salt
• 1/2 cup sun-dried tomatoes in olive oil, finely chopped
• 1/4 cup fresh basil, chiffonade
• 1/2 cup sharp cheddar cheese, grated
• 2 tbsp clarified butter
• 1/4 tsp freshly ground black pepper

Instructions

1. Bring filtered water to a boil in a medium saucepan over high heat.
2. Whisk in stone-ground grits and sea salt, reduce heat to low, and cover.
3. Simmer for 25 minutes, stirring every 5 minutes to prevent clumping.
4. Remove from heat, stir in clarified butter and sharp cheddar cheese until fully melted.
5. Fold in finely chopped sun-dried tomatoes and chiffonade basil.
6. Season with freshly ground black pepper, stir to combine.
7. Let stand covered for 5 minutes to thicken before serving.

Notably creamy with a punch of umami from the sun-dried tomatoes, these grits are elevated by the freshness of basil. Serve topped with a poached pasture-raised egg for an extra layer of richness.

Chorizo and Pepper Jack Grits

Every bite of this dish packs a punch with spicy chorizo and creamy pepper jack cheese melting into hearty grits.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp sea salt
• 1 tbsp clarified butter
• 8 oz fresh chorizo, casing removed
• 1 cup shredded pepper jack cheese
• 2 pasture-raised eggs, lightly beaten
• 1/4 cup chopped scallions

Instructions

1. Bring 4 cups of water to a boil in a medium saucepan over high heat.
2. Whisk in 1 cup of stone-ground grits and 1 tsp of sea salt. Reduce heat to low, cover, and simmer for 25 minutes, stirring occasionally to prevent sticking.
3. While grits cook, heat 1 tbsp of clarified butter in a skillet over medium heat. Add 8 oz of chorizo, breaking it apart with a spoon, and cook until browned, about 5 minutes. Tip: Render the fat slowly for maximum flavor.
4. Stir 1 cup of shredded pepper jack cheese into the cooked grits until fully melted and creamy.
5. Fold in the lightly beaten eggs into the grits, stirring continuously for 2 minutes to cook the eggs gently. Tip: This adds richness and body to the dish.
6. Gently mix in the cooked chorizo and 1/4 cup of chopped scallions. Tip: Reserve some scallions for garnish for a fresh contrast.
7. Serve immediately while hot.

Ultra-creamy with a spicy kick, these grits are perfect topped with a fried egg or alongside a crisp green salad for balance.

Lemon Herb Breakfast Grits

Rise and shine with a bowl of Lemon Herb Breakfast Grits, a creamy, zesty twist on the Southern classic that’s perfect for starting your day.

Ingredients

• 1 cup stone-ground grits
• 4 cups water
• 1 tsp sea salt
• 2 tbsp clarified butter
• 1/2 cup grated Parmesan cheese
• 1 tbsp fresh lemon zest
• 2 tbsp chopped fresh chives
• 1 tbsp chopped fresh thyme
• 1/2 tsp freshly ground black pepper
• 2 pasture-raised eggs, lightly beaten

Instructions

1. In a medium saucepan, bring 4 cups of water to a rolling boil over high heat.
2. Gradually whisk in 1 cup of stone-ground grits and 1 tsp of sea salt to prevent clumping.
3. Reduce heat to low, cover, and simmer for 25 minutes, stirring every 5 minutes to ensure even cooking.
4. Remove from heat and stir in 2 tbsp of clarified butter until fully incorporated.
5. Fold in 1/2 cup of grated Parmesan cheese, 1 tbsp of fresh lemon zest, 2 tbsp of chopped fresh chives, 1 tbsp of chopped fresh thyme, and 1/2 tsp of freshly ground black pepper.
6. In a small bowl, lightly beat 2 pasture-raised eggs, then slowly drizzle into the grits while stirring continuously to cook the eggs evenly.
7. Return the saucepan to low heat for 2 minutes, stirring constantly, until the mixture thickens slightly.

Fluffy and aromatic, these grits boast a bright lemon flavor balanced by the earthiness of fresh herbs. Serve topped with a poached egg for added richness or alongside crispy bacon for a savory contrast.

Cinnamon Raisin Breakfast Grits

Fancy a twist on your morning routine? Cinnamon Raisin Breakfast Grits blend creamy texture with sweet spice for a comforting start. This dish is a hearty, flavorful upgrade to traditional grits.

Ingredients

– 1 cup stone-ground grits
– 3 cups whole milk
– 1/2 cup heavy cream
– 1/4 cup unsalted butter
– 1/2 cup raisins
– 2 tbsp pure maple syrup
– 1 tsp ground cinnamon
– 1/4 tsp fine sea salt

Instructions

1. In a medium saucepan, combine 3 cups whole milk and 1/4 tsp fine sea salt over medium heat until simmering.
2. Gradually whisk in 1 cup stone-ground grits to prevent clumping.
3. Reduce heat to low, cover, and cook for 20 minutes, stirring every 5 minutes to ensure even cooking.
4. Stir in 1/2 cup heavy cream and 1/4 cup unsalted butter until fully incorporated and creamy.
5. Fold in 1/2 cup raisins, 2 tbsp pure maple syrup, and 1 tsp ground cinnamon, mixing well to distribute flavors evenly.
6. Cook uncovered for an additional 5 minutes, allowing the grits to thicken to a creamy consistency.
Tip: For extra richness, substitute half the milk with water.
Tip: Soak raisins in warm water for 10 minutes before adding to plump them up.
Tip: A pinch of nutmeg can enhance the cinnamon’s warmth without overpowering.
These grits boast a velvety texture with bursts of sweet raisins and a hint of cinnamon spice. Serve topped with a drizzle of maple syrup or a dollop of whipped cream for an indulgent breakfast.

Conclusion

With 20 creamy, flavorful grits recipes, there’s a perfect breakfast dish for every taste! Whether you like them cheesy, spicy, or sweet, these recipes will start your day right. Give them a try, leave a comment with your favorite, and don’t forget to share the love on Pinterest. Happy cooking!