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Cream Cheese Grits

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 - super rich and creamy.

Cream Cheese Grits

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.
PREP: 10 minutes
COOK: 30 minutes
TOTAL: 40 minutes


  • 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


  • 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.


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.


Calories: 204kcal
Author: Christin Mahrlig
Course: Breakfast
Cuisine: Southern

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Disclosure: This post contains amazon.com affiliate links.

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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. Sarah@Whole and Heavenly Oven

    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. 🙂

  4. Dannii @ Hungry Healthy Happy

    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.

  5. 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!

    1. Christin
      Christin Mahrlig

      Thank you so much Shelby for the kind words and the suggestions for serving grits! NC is actually my home state. I like to say I am from the Carolinas – both of them!

  6. Gayle @ Pumpkin 'N Spice

    I’ve only had grits one other time before, but I think I would eat this on a regular basis if they had cream cheese in them. This looks so good, Christin!

  7. Jess @ whatjessicabakednext

    I’ve never tried grits before! But they look delicious, love the idea of adding cream cheese. Definitely going to give the recipe a go soon! 😀

  8. 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…

  9. Medha @ Whisk & Shout

    I’ve never had grits!! They look so creamy and delicious… I’m totally missing out 🙂

  10. Carol at Wild Goose Tea

    Wow these are grits extraordinaire!!!! This has to be a delux version of this old old dish.

  11. You have some of the best posts. I love grits. Always interesting. You got some way good southern in you.

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