Cream Cheese Grits are a delicious addition to any southern breakfast. Using stone ground grits and adding cream cheese makes them extra creamy and special.
Grits are a southern staple and they can be served for breakfast, lunch, or dinner. I developed a passion for southern cooking at a young age, but grits were definitely not one of my favorite foods. As an adult, I have developed a real fondness for grits, especially if they are cooked really well.
Stone Ground Grits
Every breakfast is better with grits. A little cream cheese added to your grits makes them extra creamy and special. I’m a big fan of using stone ground grits. They take longer to make but cook up velvety smooth and have a superior flavor. There are local mills scattered all throughout the south where you can buy stone ground grits. You can also buy them online. I personally like Palmetto Farms White Stone Ground Grits
and not just because I live in The Palmetto State. 😉 They also make yellow grits. Which one you prefer is personal preference.
How To Serve
These Cream Cheese Grits are so rich and creamy and they are not only good for breakfast but work great as a base for Shrimp and Grits. Top them with a little cheddar cheese if desired and serve with hot sauce if you want them spicy. If eating them for breakfast, I like to serve them with eggs and bacon. They also make a great base for a breakfast bowl.
Recipe Tips
- Stone ground grits are much more perishable than other kinds of grits. It is best to store them in an airtight container in the freezer.
- For extra flavor, try substituting half the water with chicken stock or broth.
- If you like garlic flavor, try adding a pinch of garlic powder.
- I like my grits thick, If you like them thinner, just add more liquid.
Storage
Leftover grits will keep for 4 days in an airtight container in the refrigerator. They will thicken and solidify. To reheat, place them in a microwave-safe bowl, add a splash of water or milk, and microwave for 1 minute. Stir well and continue to microwave until warm.
If you don’t like the hands on time that grits take to cook, try these Crock Pot Grits. They can actually be cooked in the crock pot while you sleep so that you wake up to a breakfast already partly made. Take a few minutes to toast some bread and scramble some eggs and you’re ready to sit down to a hot and delicious southern breakfast.
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Pin ItMore Ways To Cook Grits
- Grits Fritters
- Jambalaya Grits
- Cheese and Bacon Grits Casserole
- Shrimp and Grits
- Sausage Gravy Shrimp and Grits
- Crockpot Grits
- Grillades and Grits
Cream Cheese Grits
Equipment
Ingredients
- 3 cups water
- 2 1/2 cups milk
- 1 1/4 cups stone ground grits
- 1 1/4 teaspoons salt
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon Tabasco sauce
- 2-3 tablespoons cream cheese, room temperature
- 2 tablespoons butter
- fresh ground black pepper
Instructions
- Bring water and milk to a boil in a large pot or Dutch oven. Add salt and gradually whisk in grits.
- Reduce heat to maintain a low boil and cook 30 minutes, stirring frequently with a whisk to prevent clumps or sticking.
- If grits get too thick, you can add a little more water. Once cooked, stir in cream cheese and butter.
Notes
You can also use quick-cooking grits and shorten the cooking time.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Disclosure: This post contains amazon.com affiliate links.
We do love cream cheese grits! Thank you for trying and sharing our product. Your pictures look great and definitely are making us hungry!
With love,
Palmetto Farms
Great recipe Christin! Just like my granny used to make. Thank you so much.
Cream cheese and grits sounds like an amazing breakfast! I’ve never had grits before but I’ve always wanted to try them. These look so delicious and creamy!
It has been WAY too long since I’ve had a big bowl of hot grits. You’re seriously taking me back to my childhood with these grits, Christin! I can’t wait to try these. 🙂
I have such a huge craving for this now. I tried grits for the first time last year, as they are not really a big thing over here in the UK, but I fell in love. Total comfort food.