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.
My Secret Cheese Grits Recipe
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
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.
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These are the best grits in the world, especially on a cold wet morning. YumYum
This isn’t diet food. Yum.
Nope! But it sure is good!
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.
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? 😉
Sounds like the perfect addition to me!! 🙂
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…
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!
Thanks so much, Shelley! Welcome, welcome!
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 😛
🙂 Here’s the Shrimp and Grits recipe: http://www.today.com/food/fresh-cook-whips-delicious-southern-brunch-2D79404931
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?
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!
ARE THESE QUICK COOKING GRITS?
They are. 🙂
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
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.
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!
I grew up eating grits with crumbled sausage and bacon in them! You’re making me so hungry!
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!!
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!
I sure hope you enjoyed them!!
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.
How many people will this feed?
You should be able to feed about 4 – but they won’t be huge portions.
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.
When using traditional stone ground, washing is super important, but not so much with quick cooking grits.
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!
I’ll take grits any way I can get them! 🙂
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.
I would triple this recipe if you’re using them as a aside for 12 folks.