• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Southern Bite - supper made simple.

Southern Bite

Stacey Little's Southern Food & Recipe Blog

  • Recipes
    • Appetizers
    • Beverages
    • Breads
    • Breakfast
    • Desserts
    • Main Course
    • Sauces/Dressings
    • Sides
    • Slow Cooker
    • Snacks
    • Soups
    • Weeknight Bites
  • Videos
    • Simply Southern TV
    • Behind the Recipe
    • Recipes with Videos
  • Cookbook
  • About
    • About Stacey
    • Media/PR
    • Contact
  • Recipe Box
Home » Recipes » Breakfast

My Secret Cheese Grits Recipe

Stacey – November 9, 2009 – 46 Comments

Jump to Recipe Save Recipe

These grits have a secret ingredient that makes them super creamy and delicious! 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!These grits have a secret ingredient that makes them super creamy and delicious!

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

  1. Bring water and salt to boil on medium high heat.
  2. Add grits slowly, stirring constantly to prevent lumps.
  3. Reduce heat to low and cover.  Simmer for 20 to 25 minutes or until desired tenderness and consistency.
  4. Cut cream cheese into chunks and add into grits with cheese and butter.  Stir until well blended.

Variations

  1. You can always eliminate the cheddar cheese for regular grits.
  2. One of my favorite ways to eat grits is to crumble bacon or sausage in them.
These grits have a secret ingredient that makes them super creamy and delicious!
Print Pin Save
5 from 1 vote

Recipe Card

My Secret Cheese Grits Recipe

Course Breakfast, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 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.
These grits have a secret ingredient that makes them super creamy and delicious!
Did you make my My Secret Cheese Grits Recipe?I'd love to see! Share on Instagram, tag @southernbite, and use the hashtag #southernbite!
Tag on Insta Leave a Rating

Know some folks who would like this?

Related Posts

Grits and Sausage Casserole and Being “That” Kid
Chicken, Sausage, and Shrimp Gumbo in dutch oven
Chicken, Sausage, and Shrimp Gumbo
Bowl of Chicken and Sausage Gumbo with rice
Chicken and Sausage Gumbo
Sweet Corn Salad with Bacon in a teal bowl with a spoon in it
Sweet Corn Salad with Bacon
Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

Instagram Pinterest Facebook Twitter YouTube
About Cookbook Shop Contact

Join my mailing list!

Get new Southern Bite recipes delivered right to your inbox. Plus, I’ll send you my Breakfast Bites mini ebook!

No spam, unsubscribe anytime.

Reader Interactions

Comments

    Rate & Comment Cancel reply

    I love hearing from y'all! Comments, suggestions, and questions are always welcome. Kindness is required. Your email address will not be published.

    Recipe Rating




  1. Kate

    December 3, 2022 at 8:51 pm

    I 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!

    Reply
    • Stacey

      December 5, 2022 at 8:59 am

      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.

      Reply
  2. Anne

    October 11, 2021 at 8:16 pm

    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

      October 12, 2021 at 11:46 am

      So glad to hear you enjoyed them!

      Reply
  3. Sara Murphy

    August 29, 2020 at 5:15 pm

    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

      August 31, 2020 at 4:31 pm

      Oh my! That is wild and crazy! Ha! Glad you enjoyed it!

      Reply
  4. Toots

    May 11, 2020 at 2:56 am

    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

      May 11, 2020 at 4:22 pm

      Thanks so, so much! I always agree that grits are often undercooked!

      Reply
    • Denise

      March 19, 2022 at 8:56 am

      How do you wash grits? I am thinking with a strainer but then the husks wouldn’t pass through…🤔

      Reply
  5. Angela

    April 22, 2020 at 2:29 pm

    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

      April 23, 2020 at 1:43 pm

      I definitely think that you should try grits again. Not everyone can cook grits correctly. 🙂

      Reply
  6. Jen

    April 22, 2020 at 1:49 pm

    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.

    Reply
    • Stacey

      April 22, 2020 at 1:57 pm

      Yep, just cook them until they’re tender to your liking and then add the cheeses then. Hope you enjoy!

      Reply
  7. sally j runciman

    August 31, 2019 at 10:10 am

    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.

    Reply
    • Stacey

      September 3, 2019 at 11:57 am

      Oh yes! Original Oyster House is part of our vacation tradition every summer!

      Reply
  8. Donna Hammonds

    July 19, 2016 at 3:26 pm

    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.

    Reply
    • Stacey

      July 21, 2016 at 1:22 pm

      I would triple this recipe if you’re using them as a aside for 12 folks.

      Reply
  9. Lib M.

    April 19, 2015 at 9:10 am

    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!

    Reply
    • Stacey

      April 22, 2015 at 5:11 pm

      I’ll take grits any way I can get them! 🙂

      Reply
  10. Sally Billings

    April 14, 2015 at 3:58 pm

    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.

    Reply
    • Stacey

      April 15, 2015 at 4:39 pm

      When using traditional stone ground, washing is super important, but not so much with quick cooking grits.

      Reply
  11. Jackie

    February 8, 2015 at 11:51 am

    How many people will this feed?

    Reply
    • Stacey

      February 8, 2015 at 7:37 pm

      You should be able to feed about 4 – but they won’t be huge portions.

      Reply
  12. Charles Sullivan

    September 3, 2014 at 1:22 pm

    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.

    Reply
  13. Aryn B

    June 3, 2014 at 9:28 am

    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!

    Reply
    • Stacey

      June 3, 2014 at 11:19 am

      I grew up eating grits with crumbled sausage and bacon in them! You’re making me so hungry!

      Reply
    • Sheri Brooks

      December 10, 2014 at 11:49 pm

      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!!

      Reply
    • Sheri Brooks

      December 10, 2014 at 11:54 pm

      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

        December 11, 2014 at 8:50 am

        I sure hope you enjoyed them!!

        Reply
  14. Susan girardeau

    May 15, 2014 at 9:18 pm

    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

    Reply
    • Stacey

      May 16, 2014 at 11:00 am

      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.

      Reply
  15. Janet

    May 13, 2014 at 6:57 pm

    ARE THESE QUICK COOKING GRITS?

    Reply
    • Stacey

      May 14, 2014 at 9:12 am

      They are. 🙂

      Reply
  16. Mickey Louth

    March 21, 2014 at 12:37 pm

    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 😛

    Reply
    • Stacey

      March 21, 2014 at 3:03 pm

      🙂 Here’s the Shrimp and Grits recipe: https://www.today.com/food/fresh-cook-whips-delicious-southern-brunch-2D79404931

      Reply
      • Stephanie W.

        July 21, 2015 at 2:42 pm

        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

          July 23, 2015 at 4:18 pm

          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!

          Reply
  17. Shelley

    August 24, 2013 at 1:25 pm

    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

      August 26, 2013 at 9:33 am

      Thanks so much, Shelley! Welcome, welcome!

      Reply
  18. Mitzi Brammer

    July 13, 2013 at 7:42 am

    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? 😉

    Reply
    • Stacey

      July 15, 2013 at 11:41 am

      Sounds like the perfect addition to me!! 🙂

      Reply
    • Kelly

      July 8, 2019 at 11:17 am

      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…

      Reply
  19. Rita

    January 22, 2011 at 10:47 am

    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.

    Reply
  20. Susan

    January 20, 2011 at 12:17 pm

    This isn’t diet food. Yum.

    Reply
    • Stacey

      January 20, 2011 at 4:08 pm

      Nope! But it sure is good!

      Reply
  21. Belinda

    November 25, 2009 at 8:49 am

    These are the best grits in the world, especially on a cold wet morning. YumYum

    Reply

Primary Sidebar

Stacey Little of Southern Bite

Hey, y’all! I’m Stacey…

Feeding people makes me happy. Few things in this world delight me more than my family and friends gathered around my table enjoying a meal. Pull up a chair and join us! Read more…

Instagram Pinterest Facebook Twitter YouTube
About Cookbook Shop Contact
The Southern Bite Cookbook cover

Trending Now

  • These quick and easy enchiladas only call for 5 ingredients and are ready in no time! It's the perfect recipe for a busy weeknight! #recipe #southernbite #enchiladas #easy #quick #weeknight5 Ingredient Beef Enchiladas
  • Closer photo of Ultimate Chicken SpaghettiUltimate Chicken Spaghetti
  • Two Easy Lemon Squares stacked on a blue plateEasy Lemon Squares
  • Bowl of Southern Chicken and DumplingsOld-Fashioned Southern Chicken and Dumplings
  • Bowl of Southern Lima BeansSouthern Lima Beans (Butter Beans)
  • Cream Cheese Bacon Chicken Pasta on a forkCream Cheese Bacon Chicken Pasta

As Seen On

As seen on logos

Recipes by Category

  • Appetizers
  • Beverages
  • Breads
  • Breakfast
  • Desserts
  • Main Course
  • Sauces/Dressings
  • Sides
  • Slow Cooker
  • Snacks
  • Soups
  • Weeknight Bites
  • Work with Me
  • My Cookbook
  • Contact
  • Cookbooks I Love
  • FAQ
  • Privacy Policy
  • Cookie Policy

© 2009–2023 Southern Bite / Stacey Little Media, LLC. All Rights Reserved. All Content Protected By Federal Copyright Laws.