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.
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. 😉
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.
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.
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.
- 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.
You can also use quick-cooking grits and shorten the cooking time.
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