Cream Cheese Grits

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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.

Cream Cheese Grits - super rich and creamy.

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. 😉

Cream Cheese Grits - super rich and creamy.

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.

Cream Cheese Grits - super creamy and rich!

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.

Cream Cheese Grits - super rich and creamy!

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.

Cream Cheese Grits - super rich and creamy!

Cream Cheese Grits
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

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.

Course: Breakfast
Cuisine: Southern
Servings: 6
Calories: 204 kcal
Author: Christin Mahrlig
  • 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
  1. Bring water and milk to a boil in a large pot or Dutch oven. Add salt and gradually whisk in grits.
  2. Reduce heat to maintain a low boil and cook 30 minutes, stirring frequently with a whisk to prevent clumps or sticking.
  3. If grits get too thick, you can add a little more water. Once cooked, stir in cream cheese and butter.
Recipe Notes

Note: Cooking time can vary for stone ground grits. Some brands can take as long as 50 minutes. Go by the cooking time on the package.
You can also use quick-cooking grits and shorten the cooking time.

Nutrition Facts
Cream Cheese Grits
Amount Per Serving
Calories 204
* Percent Daily Values are based on a 2000 calorie diet.

 More Grits Recipes

Slow Cooker Grits

Crock Pot Grits

Shrimp and Grits

Shrimp and Grits

Grits Fritters with Bacon and Cheese and a Pepper Jelly Dipping Sauce

Grits Fritters

Disclosure: This post contains affiliate links.

17 thoughts on “Cream Cheese Grits

  1. 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

  2. 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!

  3. If you have grits in the pantry- you have the beginning of a delicious meal. I don’t eat shrimp, but use grits with lots of other things. Breakfast meats, of course, but also ham, anyway, pork chops, even chicken. I love them with onions,cooked in butter, and chopped tomatoes! I also add cheddar or Mexican blend shredded cheese to my pot. And to those not familiar, please don’t forget the salt. They are not edible if you do! A splash of cream is also delicious! Enjoy your blog, neighbor! (NC) Your recipes are real!

  4. Thanks, Christin! There are very few things I love as much as a good bowl of grits or soft polenta! Cannot wait to make this. MMMmmm…

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