Erin’s Recipe Rundown
Texture: Creamy and smooth, with a rich, velvety finish from the cream cheese and cheddar.
Taste: The perfect balance of savory richness with a slight tang and sharpness.
Ease: Super easy — just a few ingredients and minimal steps!
Top Tips: Make sure to stir the grits occasionally while cooking to avoid burning them. For an extra kick, try adding freshly ground black pepper or a sprinkle of paprika.
Would I make these again? Absolutely! These grits are on frequent rotation – perfect for breakfast or as a side dish with seafood.
xoxo erin
This post was originally published in April 2022. It was updated with new photos and instructions in March 2025.
Regular grits are already delicious and comforting. But once you try these creamy grits, you’ll make this your default recipe!
These cheesy grits are made with both cream cheese and sharp cheddar cheese, adding depth and richness like no other grits you’ve tried.
Featured Comment
From CC: These are some of the creamest grits EVER! I used vegetable stock instead of water and made some shrimp and grits !!! I agree adding cream cheese is a game changer. Thank you!
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Cream Cheese Grits
- Variation for Quick Grits
- Storage/Make-Ahead/Freezing Instructions
- Can this recipe be made dairy-free?
- Can you add other types of cheese?
- Can you use chicken stock instead of water?
- What can you serve creamy grits with?
- Recipe Tips
- More Recipes to Try
- Cream Cheese Grits Recipe
Ingredients You’ll Need
Here are a few notes on some of the key ingredients to make these cream cheese grits. Jump to the recipe card below for the exact measurements.
Here are some of the ingredients that make these creamy cheese grits the best, creamiest grits you’ve ever tried!
- Water: Water helps cook and soften the grits – but for even more flavor, you can substitute the 4 cups water with chicken broth or whole milk.
- Grits: As you can guess, high-quality, good grits are the key to delicious cream cheese grits. I highly recommend Palmetto Farms stone ground grits, but there are other types of grits that would work, too!
- Cream cheese: Cream cheese adds richness and creaminess to the grits.
- Sharp cheddar cheese: This cheese adds a salty, sharp flavor. Feel free to substitute pepper jack cheese, parmesan cheese, Monterey jack cheese, or any other type of cheese!
Wondering if grits are gluten-free? Find out in this article on are grits gluten-free?
How to Make Cream Cheese Grits
Here’s an overview of how to make these cream cheese grits. You can jump to the recipe for the full instructions!
- Combine ingredients. Add the water, uncooked grits, and kosher salt to a medium saucepan set over medium heat.
- Cook grits. Bring the mixture to a boil and then reduce heat to keep grits at a gentle simmer.
- Simmer grits. Cover and cook for 20-22 minutes, or until the water has been absorbed and the grits are tender. (Make sure to stir mixture a few times throughout cooking so they don’t burn on the bottom.)
- Add cheese. Remove the grits from heat and add the cream cheese, cheddar cheese, and butter. Stir until the cheeses have fully melted.
- Season grits. Add salt and pepper to taste. Serve immediately or store any leftovers in an airtight container in the fridge for up to three days.
- Cook eggs. (Optional) Crack eggs into the pan and cover with a lid. Cook for 2-3 minutes, or just until the whites have set. Serve with grits.
Variation for Quick Grits
- Boil water. Bring 4 cups of water to a boil. Whisk in the instant grits and salt.
- Cook grits. Reduce heat and cook until the water has absorbed. Whisk often as the quick cook grits will pop when they begin to thicken.
- Continue with Step 4 above.
Storage/Make-Ahead/Freezing Instructions
- To Store: These creamy cheddar grits are best when eaten shortly after being made, but you can store leftovers in an airtight container or in plastic wrap. Store in the fridge for up to three days.
- To Make Ahead: Prepare the grits up to the point of adding the cheeses and butter. Store the grits in the fridge. When ready to serve, reheat them on the stovetop and stir in the cream cheese, cheddar cheese, and butter until melted and smooth.
- To Freeze: Allow the grits to cool completely before transferring them to an airtight container or freezer bag. They can be stored in the freezer for up to three months. To reheat, thaw overnight in the fridge, then warm on the stovetop with a splash of milk or water to bring back the creamy consistency.
Can this recipe be made dairy-free?
Yes! To make it dairy-free, swap cream cheese, cheddar, and butter with dairy-free alternatives.
Can you add other types of cheese?
Yes! While sharp cheddar cheese tastes amazing, you can swap in other cheeses like pepper jack, gouda, or even mozzarella.
Can you use chicken stock instead of water?
Yes! If you’re making this for a savory dish like shrimp and grits, swapping water for chicken stock adds extra depth of flavor. However, for breakfast or a milder flavor, water works best.
What can you serve creamy grits with?
These creamy grits pair beautifully with fried eggs, bacon, sausage, or even sautéed vegetables for a complete meal. Or serve them with shrimp for a classic Southern dinner.
Recipe Tips
- Cream cheese will incorporate more smoothly if softened ahead of time.
- You can use pepper jack cheese or another cheese, if you prefer. Freshly shredded cheese will be more flavorful and easier to incorporate than pre-shredded.
- If you’re using these grits for something like Shrimp & Grits, feel free to swap the water for chicken stock (personal preference, but I do not recommend that substitution for breakfast).
More Recipes to Try
- Grits and Eggs
- Grit Cakes
- Easy Gluten-Free Drop Biscuits
- Gluten-Free French Breakfast Puffs
- Oat Flour Pancakes
Cream Cheese Grits
Ingredients
- 4 cups water
- 1 cup stone ground grits
- 1 teaspoon kosher salt
- 4 ounces cream cheese softened and cut into cubes
- 4 ounces sharp cheddar cheese shredded
- 2 tablespoons butter
Instructions
- Add the water, grits, and kosher salt to a medium saucepan set over medium heat.
- Bring the mixture to a boil and then reduce the heat to medium-low just to keep the grits at a gentle simmer.
- Cover and cook for 20-22 minutes, or until the water has been absorbed and the grits are tender. (Make sure to stir the grits a few times throughout cooking so they don’t burn on the bottom.)
- Remove the grits from the heat and add the cream cheese, cheddar cheese, and butter. Stir until the cheeses have fully melted.
- Season with additional salt (and freshly ground black pepper, if using) to taste. Serve immediately or store any leftovers in an airtight container in the fridge for up to three days.
- Heat a nonstick skillet over medium heat and grease it with nonstick cooking spray (or 1 teaspoon of butter). Crack the eggs into the pan (or as many as will fit) and cover with a lid. Cook for 2-3 minutes, or just until the whites have set. Serve with grits.
Notes
- Cream cheese will incorporate more smoothly if softened ahead of time.
- You can use pepper jack cheese or another cheese, if you prefer. Freshly shredded cheese will be more flavorful and easier to incorporate than pre-shredded.
- If you’re using these grits for something like Shrimp & Grits, feel free to swap the water for chicken stock (personal preference, but I do not recommend that substitution for breakfast).
These are some of the creamest grits EVER! I used vegetable stock instead of water and made some shrimp and grits !!! I agree adding cream cheese is a game changer. ❤️ Thank you
Yay! We’re so glad you enjoyed the recipe! Thanks for taking the time to share your experience with us.