• 5 (10 3/4 oz) cans condensed chicken broth, undiluted
  • 2 1/2 c. coarsely ground regular white grits, uncooked
  • 1 c. whipping cream]
  • 1/2 tsp ground white pepper


Bring broth to boil in large Dutch oven; stir in grits. Bring mix to boil. Cover, reduce heat and simmer 25 minutes or until broth is absorbed and grits are soft, stirring frequently. Stir in whipped cream and pepper; cook over low heat for 20 more minutes, stirring frequently.

Makes 10 cups.

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Submitted 6/13/05.
Source: My "Happy Cooking" cookbook
Submitted By: Ruth Burbage
Creamy Grits for A Crowd