Grits Cream

Submitted By: Marie Delffs


  • 1/2 cup quick-cooking grits
  • 3 tablespoons sugar
  • 1/4 teaspoon salt
  • 2 1/2 cups half-and-half
  • 1 teaspoon vanilla
  • Raspberries, blackberries, blueberries, peaches, any fresh or frozen fruit of your
  • choice (sweetened)


In a medium saucepan, combine grits, sugar, salt, and half-and-half; mix well. Bring
to a boil over medium heat. Cook about eight minutes, stirring constantly. Reduce heat; cook about five minutes or until thickened, stirring constantly. Stir in vanilla. Serve warm over sweetened berries.
Serving suggestion: Place sweetened red raspberries in a dessert dish, then place a scoop of Grits Cream on top, add two slices of fresh peaches, and garnish with a mint sprig.