Stacey – 46 Comments
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Grits are probably one of my favorite breakfast foods. I remember eating them as far back as my mind will let me. On cold winter mornings, my Mom would put a bowl of steaming grits with crumbled sausage in front of me to get me that “right start” for the school day. Now, my little guy is a grits fan too. The morning I made these, he ate a whole bowl by his one-year-old self. These are pretty versatile too. I use them with my shrimp and grits and with my chicken cakes. Enjoy!
Ingredients
- 4 cups water
- 1 cup quick cooking grits
- 1 1/2 tsp salt
- 3 oz cream cheese
- 2 tbs butter
- 3/4 cup shredded cheddar cheese
Directions
- Bring water and salt to boil on medium high heat.
- Add grits slowly, stirring constantly to prevent lumps.
- Reduce heat to low and cover. Simmer for 20 to 25 minutes or until desired tenderness and consistency.
- Cut cream cheese into chunks and add into grits with cheese and butter. Stir until well blended.
Variations
- You can always eliminate the cheddar cheese for regular grits.
- One of my favorite ways to eat grits is to crumble bacon or sausage in them.
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5 from 2 votes
Recipe Card
My Secret Cheese Grits Recipe
Author Stacey Little
Course Breakfast, Side Dish
Cuisine American
Prep Time 5 minutes minutes
Cook Time 20 minutes minutes
Total Time 25 minutes minutes
Ingredients
- 4 cups water
- 1 cup quick cooking grits
- 1 1/2 tsp salt
- 3 oz cream cheese
- 2 tbs butter
- 3/4 cup shredded cheddar cheese
Instructions
Bring water and salt to boil on medium high heat.
Add grits slowly, stirring constantly to prevent lumps.
Reduce heat to low and cover. Simmer for 20 to 25 minutes or until desired tenderness and consistency.
Cut cream cheese into chunks and add into grits with cheese and butter. Stir until well blended.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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Reader Interactions
Comments
KateI need to make this for a Christmas party with about 15 people. Should I double/triple the recipe? And what’s the best way to move them? We’ll be traveling to another house for the party, only a few minutes away. Thanks!
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- Stacey
I think it really depends on serving size. If it’s a side, doubling it might work. If it’s part of a main course, you might want to triple it.
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- Anne
Having lived most of my life in the Northeast, I’m a grits newbie. Thanks so much for this simple and delicious recipe. It’s creamy and cheesy and will definitely be going into regular rotation in my kitchen.Reply
- Stacey
So glad to hear you enjoyed them!
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I’ve been known to get wild and crazy and use chicken broth in place of the water! Oh my.
Great recipe – thanks! Keep posting 🙂Reply
- Stacey
Oh my! That is wild and crazy! Ha! Glad you enjoyed it!
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- Toots
Stacey, I’m with Sally Billings this time, as I have always “washed” my grits before cooking. I do not like the dust, husks, & black specks in my grits! I use quick grits & cook them 15-20 minutes even though the package says they’re ready in 5. As a young child, whatever my “papa” ate, I ate, & he ate everything mixed together – grits, meat, & eggs, along with cheese & butter. That’s also how my daughter eats hers & also my grandson – why change a good (no, great) thing?
I love your recipes & stories – can’t wait to try your shrimp & grits recipe!Reply
- Stacey
Thanks so, so much! I always agree that grits are often undercooked!
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- Denise
How do you wash grits? I am thinking with a strainer but then the husks wouldn’t pass through…🤔
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- Angela
I must say I’ve only tried grits once and I didn’t like them (I’m more of a cream of wheat girl ????). Anyway my patient loves grits, the only problem is where I work they don’t make them. They serve her cream of wheat with butter and shredded cheese on top and she calls them grits. Funny thing is that if you ask her if she likes cream of wheat she will say “no”. LOL
Anyway, maybe I will have to give grits a second try.Reply
- Stacey
I definitely think that you should try grits again. Not everyone can cook grits correctly. 🙂
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- Jen
Holy yum these look really good!! Except I only have stone ground grits right now. Add the cheeses after they cook? Thanks. Can’t wait to try them.
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- Stacey
Yep, just cook them until they’re tender to your liking and then add the cheeses then. Hope you enjoy!
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Have you ever eaten grits at the Oyster House either on the causeway or in Gulf Shores, AL. Absolutely the best even though I am sure yours are too. Plan to try the recipe.
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- Stacey
Oh yes! Original Oyster House is part of our vacation tradition every summer!
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- Donna Hammonds
I’m wanting to make these for a shower I’m hosting this Friday, but I don’t see where it says how many it will serve. I will be having 12 people.
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- StaceySee AlsoEasy Taco Soup Recipe
I would triple this recipe if you’re using them as a aside for 12 folks.
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A few years ago, I started cooking my grits with milk instead of water, and I will never go back! I love grits with crumbled bacon or sausage, but leftover thinly sliced deli ham is a favorite!
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- Stacey
I’ll take grits any way I can get them! 🙂
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- Sally Billings
I’m surprised you didn’t include “washing ” the grits before cooking them. Once you wash/rinse the grits, you’ll never cook them again without washing them. Gets rid of the fine “shell” pieces and makes them more creamy. Also, try adding a pinch of baking soda to the water along with the salt.
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- Stacey
When using traditional stone ground, washing is super important, but not so much with quick cooking grits.
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- Jackie
How many people will this feed?
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- Stacey
You should be able to feed about 4 – but they won’t be huge portions.
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- Charles Sullivan
I was taught at a early age that using quick grits is a sin.;) Aunt Jemima Grits cooks in the same amount of time as the quick kind. Never tried cream cheese, must try it soon.
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- Aryn B
I love grits! I have them almost every morning. I like to crumble sausage or bacon in mine like you do, but I also add a fried egg on top and let the yolk get all mixed in too. Yummy!
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- Stacey
I grew up eating grits with crumbled sausage and bacon in them! You’re making me so hungry!
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- Sheri Brooks
I thought I was the only one who liked their grits with bacon crumbled up and a fried egg on top and then mix it all in! It’s 11pm right now….but, wow…I suddenly feel like a bowl of grits!!
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- Sheri Brooks
Stacy..thanks for sharing your secret grits recipe! I like cheesy grits, but, have to admit, they just are never creamy enough. Well, thanks to you, I know why now! The cream cheese gets them nice and creamy!
Yeh, having these for breakfast in the morning!Reply
- Stacey
I sure hope you enjoyed them!!
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- Susan girardeau
How many servings is this recipe.? I am in charge if our eighth grade graduation breakfast and will be making grits for about 60 people
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- Stacey
I’m hesitant to answer being that the real answer is, “Well, it depends on portion size.” Conventional wisdom says that 1/4 cup uncooked grits equals 1 serving. I’m going to be a little more generous with the portion size and say that this will feed 4. But again, it really depends on the size of the portion.
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- Janet
ARE THESE QUICK COOKING GRITS?
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- Stacey
They are. 🙂
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- Mickey Louth
You mention shrimp. Would you use this recipe exactly and just top with shrimp for presentation? I was down south once in my life at a shower brunch, and shrimp and grits was served…my first experience with grits. I loved it! But the matron of the house would not share the recipe…them southeners are pretty tight lipped with their recipes 😛
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- Stacey
🙂 Here’s the Shrimp and Grits recipe: https://www.today.com/food/fresh-cook-whips-delicious-southern-brunch-2D79404931
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- Stephanie W.
Stacey,
I am not sure exactly where you live but I sense it’s close to me. I am in Madison, AL. I have a shrimp and grits question. I’ve only had it once that I liked. It was at a wedding catered by a lady named Narvelle. It seemed as if they were shrimp in a gravy with bits of pork tenderloin in it. I have never found a recipe even close! Does that seem out of the ordinary to you?Reply
- Stacey
I’m just north of Montgomery, so not far at all. It doesn’t seem out of the ordinary at all. I’ve had it so many ways. I don’t have a recipe quite like that, but I will certainly keeps my eyes open for one for you!
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- Shelley
Just found your site though a link from Southern Plate when Christy thanked you for doing the photos for her recent recipe. Boy am I glad I found your site. Looks wonderful! Also I like hearing about one Southerner helping out another one. That is as Southern as the recipes themselves. Look forward to getting more acquainted with your site!
Reply
- Stacey
Thanks so much, Shelley! Welcome, welcome!
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- Mitzi Brammer
Hmm, those look delicious! Would it be wrong to throw some garlic in there even though it’s first thing in the morning and perhaps just round that 3/4 c of cheese to a whole cup? 😉
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- Stacey
Sounds like the perfect addition to me!! 🙂
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- Kelly
I add that to mine sometimes. Usually I add a little bit of Old Bay as well because in Maryland we put Old Bay on almost everything….yum…
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- Rita
Finally, somebody who makes grits like I do! I don’t have a recipe…….I just throw it all in the pan and too lazy to measure. Thanks for doing it for me. Now I can share this recipe with friends who think they don’t like grits.
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- Susan
This isn’t diet food. Yum.
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- Stacey
Nope! But it sure is good!
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- Belinda
These are the best grits in the world, especially on a cold wet morning. YumYum
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