Quick & Creamy Cheese Grits

spoon of creamy grits

I have made more than my share of grainy, clumpy, far from creamy cheese grits. The kind that bare no resemblance to the velvety texture of the cheese grits I devoured in Savannah last summer. Or the creamy grits I ate in Myrtle Beach. Or the divine grits of goodness loaded with Munster cheese that I relished every fat gram of in Charlotte.

While I’m sure each of those chefs labored over their cheese grits, this busy mama has been on a quest for a quick-cooking grits recipe that would deliver a creamy spoonful of goodness with every bite. And in a jiffy. A recipe that would come to my rescue on nights when each of my loves is heading in a different direction, after a family meal. Naturally, I turned to Cousin Google for help and bless you folks who took the time to write about your grits and enlighten folks like me. I hadn’t a clue that the secret to making creamy quick-cooking cheese grits is in the starting temperature of the liquid.  Who would have thought to add quick-cooking grits to cold water and/or milk to get that velvety texture?

After a lot of tweaking and twerking, I’m happy to pass on my own recipe to all of you who relish creamy cheesy grits with a speedy preparation. This recipe takes a healthier spin on cheese grits as I opt for a mixture of reduced fat milk and water instead of heavy cream. The reduced fat cream cheese provides richness with fewer calories and fat grams and the egg whites lend a velvety texture.

Quick & Creamy Cheese Grits
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 1 C quick-cooking grits
  • 2 C skim or 1 % milk
  • ¾ C cold water
  • 2 Tbsp butter
  • 3 oz. reduced fat cream cheese (often labeled Neufchatel cheese)
  • ⅓ C grated Parmesan (or your favorite cheese variety)
  • 1 Tbsp dried parsley
  • 1 Tbsp lemon juice
  • 2 egg whites, lightly beaten
  1. In a medium size saucepan, add the milk, water and cup of quick-cooking grits.
  2. Set the temperature on high, get out your whisk and let the mixing begin.
  3. Bring the mixture to a boil - stirring constantly - about 4 minutes or until the mixture visibly thickens.
  4. Remove from heat and add 2 T butter, 3 oz. reduced fat cream cheese, grated Parmesan (not from a can), and dried parsley. Mix well.
  5. Next add the lemon juice and lightly beaten egg whites.
  6. Return to the stove top, reduce heat to medium, and continue whisking for another 1-2 minutes until all ingredients are well blended and the grits have a smooth, creamy cheesy consistency.
  7. These grits are best served straight from the stove top, but will reheat nicely if you're lucky enough to have leftovers.

bowl of quick-cooking cheesy rits

This recipe has been a steady hit in my house and delivers a spoonful of goodness in every bite. I’d love to hear from you if you give my recipe a try –  let me know what you think or how you tweaked it to make it your own.  (These quick & creamy cheese grits also make a perfect bed for Saucy Shrimp, and especially for my family’s new found favorite – Cajun Broiled Salmon topped with Creole Sauce.)

Wishing you many spoonfuls of goodness,


  1. […] it’s over the moon. (In case you missed it, here’s my recipe for a healthier version of cheesy grits that uses quick-cooking grits.)  The Cajun rub and Creole Sauce can easily be prepared in advance […]

  2. […] to be prideful now and tell you that I created a delicious, and equally decadent,  lower fat recipe  for creamy grits and including the link in case you missed it. […]

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