There’s nothing like a bowl of velvety smooth grits to start your day the Southern way. This recipe transforms simple stone-ground cornmeal into a rich, creamy dish that feels indulgent yet remains completely approachable.
The secret lies in the addition of cream cheese, which melts into the grits as they cook, creating a luxuriously smooth texture that’s impossible to resist. A touch of butter and salt enhances the flavor without overpowering the natural sweetness of the corn.
Ready in under 20 minutes, this dish works as a hearty breakfast or a comforting side. The cream cheese adds a subtle tang that balances the grits’ natural earthiness, making every spoonful satisfying.
Serve with shrimp for a classic Southern pairing, or enjoy as-is for a simple, fast meal that feels special.
Ingredients for Cream Cheese Grits
Stone-ground cornmeal, cream cheese, and a few pantry staples create this luscious bowl.
| Ingredient | Amount | Notes |
|---|---|---|
| Stone-Ground Cornmeal 🌽 | 1 cup | Quick-cooking or regular variety |
| Water 💧 | 4 cups | For cooking grits |
| Whole Milk 🥛 | 1 cup | Whole for creaminess |
| Cream Cheese 🧀 | 4 oz | Full-fat, softened for easy melting |
| Unsalted Butter 🧈 | 2 tbsp | For richness and depth |
| Kosher Salt 🧂 | 1 tsp | Diamond Crystal preferred |
| Garlic Powder 🧄 | ¼ tsp | Optional, for subtle savor |
| Black Pepper 🌶️ | ¼ tsp | Freshly ground preferred |
| Sharp Cheddar Cheese 🧀 | ½ cup | Shredded, for garnish |
| Green Onions 🧅 | 2 whole | Thinly sliced for freshness |
| Heavy Cream 🥛 | ¼ cup | Optional, for extra decadence |
The cornmeal is non-negotiable here. Anson Mills or Bob’s Red Mill stone-ground are my go-tos—look for coarse grind, not instant. Cream cheese is the star, so Philadelphia full-fat melts beautifully without clumping. Whole milk adds that silky base, but 2% works in a pinch (just not as rich). For the cheddar, block cheese shredded fresh tastes miles better than pre-shredded.
No cream cheese? Mascarpone or goat cheese at a 1:1 swap gets close. Dairy-free? Creamy vegan cheese works but may separate a bit. Skipping the milk? Use half-and-half plus water for similar richness. The garlic powder can be fresh minced at double the amount. For extra depth, a pinch of smoked paprika does wonders.
Grits thicken as they sit. Stir in a splash of hot water or milk to loosen before serving. Keeps 3-4 days refrigerated, reheats beautifully with extra liquid. Freezing? Not ideal—texture suffers, but 1 month max if needed.
Why You’ll Love This Recipe
- One Pot Wonder: I just dump the stone-ground cornmeal in boiling water, then stir in milk, cream cheese, and butter—no fancy steps.
- Rich and Creamy: The cream cheese melts into the grits, giving them this luxurious, tangy depth that plain butter can’t touch.
- Breakfast or Dinner: I’ve served these with fried eggs for brunch and alongside roasted chicken for a cozy weeknight meal.
- Budget Stretch: A bag of cornmeal and a block of cream cheese feed my family for days, and leftovers reheat like a dream.
Step-by-Step Instructions for Cream Cheese Grits
Here’s how to nail that velvety texture with minimal effort and maximum flavor.
Step 1: Cook the Stone-Ground Cornmeal to Creamy Perfection
In a medium saucepan, bring the 4 cups water to a boil over high heat. Slowly whisk in the 1 cup stone-ground cornmeal, reducing heat to medium-low immediately. This gradual incorporation prevents clumping.
Cook for 15-20 minutes, stirring frequently with a wooden spoon, until the mixture thickens and the cornmeal loses its raw, gritty texture. You’re aiming for a porridge-like consistency where the spoon leaves a temporary trail. Lower heat if it starts to spatter.
Step 2: Enrich with Dairy and Seasonings
Stir in the 1 cup whole milk, 4 oz cream cheese, and 2 tbsp unsalted butter until everything melts into the grits. The cream cheese should disappear completely, creating that signature tangy richness.
Add the 1 tsp kosher salt, 0.25 tsp garlic powder, and 0.25 tsp black pepper. Taste and adjust salt if needed—remember, the cheese will add more saltiness later. The grits should now have a smooth, glossy appearance.
Step 3: Finish with Optional Cream and Cheese
For extra decadence, stir in the 0.25 cup heavy cream and let it warm through for 2-3 minutes. This step is optional but transforms the texture from creamy to luxuriously velvety.
The grits should now coat the back of a spoon thickly. If they seem too thick, thin with a splash of warm milk. Remove from heat—they’ll continue to thicken as they sit.
Step 4: Garnish and Serve Immediately
Ladle the grits into bowls and top each serving with 0.5 cup sharp cheddar cheese and the 2 whole green onions, thinly sliced. The residual heat will melt the cheese slightly into the grits.
Serve right away while hot and creamy. The cheese should be just beginning to melt, creating a beautiful marbled effect. These grits don’t wait—they thicken significantly as they cool.
Pro Tips For Making Cream Cheese Grits
- Stir Constantly: Stone-ground grits need near-constant stirring, especially once the milk goes in—I learned this the hard way after scraping burnt bits off the bottom of my pot more times than I’d like to admit.
- Warm Your Dairy: Take the cream cheese and milk out of the fridge 20 minutes before cooking, or the cold cream cheese will clump instead of melting smoothly into the grits.
- Skip the Instant: Stone-ground cornmeal is non-negotiable here; instant grits turn gummy and lack that creamy, toothsome texture you’re after.
- Finish with Butter: Swirl in the unsalted butter at the very end, off the heat—this keeps it from separating and gives the grits a glossy, rich finish.
Serving Suggestions for This cream cheese grits
Classic Shrimp Pairing
For a true Southern experience, top your grits with ½ lb sautéed shrimp in butter, garlic, and a squeeze of lemon. The briny shrimp contrasts beautifully with the creamy, tangy grits. I use 16/20 count shrimp for perfect bite-sized pieces. 🌟
Breakfast Bowl Style
Turn this into a hearty breakfast by topping with a fried or poached egg. The runny yolk creates a rich, additional sauce. Add crispy bacon or sautéed mushrooms for extra texture and flavor.
For a vegetarian option, use sautéed spinach and roasted cherry tomatoes instead. The acidity from the tomatoes cuts through the creaminess.
Comfort Food Plate
Serve alongside crispy fried chicken or smoked sausage for a stick-to-your-ribs meal. The grits soak up all the delicious juices from the meat. I like adding a side of stewed collard greens for balance.
Brunch Spread
For a brunch gathering, set up a grits bar with toppings like crumbled bacon, sautéed onions, and hot sauce. Guests can customize their perfect bowl. A sprinkle of chopped jalapeños adds a nice kick. 🔥
Nutrition Facts
Frequently Asked Questions
Can I use instant grits instead of stone-ground?
Instant grits will work in a pinch, but they lack the texture and depth of stone-ground. Use the same ratio but reduce cooking time to 5-7 minutes. The result will be creamier but less robust.
Why are my grits lumpy?
Lumps form when cornmeal isn’t whisked in gradually. Always pour it slowly into boiling water while stirring. If lumps persist, a quick blend with an immersion blender smooths them out.
How do I make them dairy-free?
Swap cream cheese for vegan cream cheese and use coconut milk instead of dairy. Add a pinch of nutritional yeast for a cheesy flavor. Texture may vary slightly.
Can I prepare grits ahead of time?
Yes! Cook as directed, then store in the fridge for up to 3-4 days. Reheat with a splash of milk to restore creaminess. Avoid freezing—it alters the texture.
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