Cream Cheese Grits Recipe: Southern-Style Creamy Breakfast Delight

This Southern classic transforms humble grits into a creamy, luxurious breakfast that’s ready in minutes. The addition of cream cheese creates an ultra-rich texture that’s impossible to resist.

I’ve perfected the ratio of stone-ground grits to liquid to ensure they cook up smooth and velvety every time. Serve with shrimp for a brunch-worthy dish or enjoy as-is for comfort in a bowl.

Ingredients for Cream Cheese Grits

Stone-ground grits, cream cheese, and sharp cheddar make this Southern breakfast irresistibly smooth and rich.

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Stone-ground grits are non-negotiable here—they cook up creamy in a way instant grits just can’t. Bob’s Red Mill is my go-to (find it at Whole Foods or most grocery stores), but any stone-ground brand works. The cream cheese needs to be full-fat; Philadelphia or store brand is fine. For the cheddar, block cheese shreds better than pre-shredded (which has anti-caking agents that make the sauce grainy).

No whole milk? Half-and-half or heavy cream makes it even richer. Skip the butter if you must, but it adds that final gloss. No cream cheese? Mascarpone or goat cheese at the same amount works in a pinch. The hot sauce is traditional—Crystal or Texas Pete are my picks. Fresh chives add brightness, but green onions work too (just slice them thin).

Leftover grits thicken as they cool. Stir in a splash of milk to loosen before reheating. Keeps 4-5 days in the fridge, freezes for 1 month (though texture changes slightly). Best served fresh, but honestly, I’ve never had any last that long.

Step-by-Step Instructions for Creamy Grits

Here’s how I make them silky smooth with that signature Southern richness.

Step 1: Cook the Stone-Ground Grits to silky perfection

Bring the 4 cups Water to a rolling boil in a medium saucepan over high heat. As soon as it reaches a boil, whisk in the 1 cup Stone-Ground Grits to prevent clumping. I’ve found that a vigorous whisk right at the start makes all the difference.

Immediately reduce the heat to low and let the grits simmer, stirring occasionally with a wooden spoon, for 20-25 minutes. You’re looking for a thick, porridge-like consistency that coats the back of your spoon. Stone-ground grits take longer than instant, but the texture is worth every minute.

Step 2: Add Dairy for Ultimate Creaminess

Stir in the 1 cup Whole Milk, 4 oz Cream Cheese, and 2 tbsp Unsalted Butter until completely melted and incorporated. The cream cheese is the secret here—it adds a tangy richness that takes these grits to the next level.

Keep the heat on low and continue cooking for another 5 minutes, stirring frequently. This allows the flavors to meld together and the mixture to become luxuriously creamy. Watch for small bubbles at the edges—that’s your sign it’s ready for the next step.

Step 3: Incorporate Cheese and Seasonings

Remove the saucepan from heat and stir in the 1 cup Sharp Cheddar Cheese until fully melted. Then add the 1 tsp Kosher Salt, 0.5 tsp Freshly Ground Black Pepper, and 0.25 tsp Garlic Powder. The sharp cheddar adds a nice bite that balances the creaminess perfectly.

Taste and adjust seasoning if needed. Here’s the thing—I always find that stone-ground grits need a bit more salt than you’d expect, so don’t be shy about tasting as you go. The mixture should be thick but still pourable.

Step 4: Finish and Serve with Style

Transfer the grits to a serving bowl or individual plates. For serving, I like to drizzle each portion with 1 tsp Hot Sauce for a little kick, though this is completely optional. The heat cuts through the richness beautifully.

Garnish with the 2 tbsp Fresh Chives for a pop of color and freshness. Serve immediately while hot—the texture is at its peak right off the stove. These grits should be so creamy they almost flow, with a velvety mouthfeel that coats your spoon.

Make-Ahead Tips for This Dish

Overnight Prep Method

Cook the grits as directed, then transfer to a greased 9×13-inch baking dish. Cover tightly with plastic wrap pressed directly onto the surface to prevent a skin from forming. Refrigerate overnight. In the morning, reheat covered with foil at 350°F for 20-25 minutes. 💡

Freezer-Friendly Batches

Portion cooled grits into quart-sized freezer bags, flatten, and freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop with ¼ cup milk per serving, stirring constantly over low heat until creamy.

Slow Cooker Option

Combine all ingredients except cheddar in a slow cooker. Cook on low for 4-5 hours, stirring occasionally. Add cheddar at the end. This hands-off method works great for brunch crowds. I use my Crock-Pot 6-quart for perfect results.

Reheating Single Servings

Microwave portions in 30-second bursts at 50% power, stirring between each, until reaching 165°F. Add a splash of milk to restore creaminess. Avoid high power to prevent separation.

Make-Ahead Flavor Boost

Under-season slightly when prepping ahead, as flavors concentrate during storage. Taste and adjust salt before serving. The cream cheese tang develops more depth overnight.

Brunch Buffer Tip

Keep reheated grits warm in a slow cooker on “warm” setting for up to 2 hours. Stir in 1-2 tbsp butter periodically to maintain that velvety texture your guests will love.

Frequently Asked Questions