Cream Cheese Grits with Everything Bagel Seasoning Recipe
Cream Cheese Grits with Everything Bagel Seasoning is a comforting and flavorful dish featuring creamy, cheesy grits enhanced with the savory crunch of everything bagel seasoning and fresh chives. Perfect as a hearty breakfast or side, this simple yet delicious recipe combines classic southern grits with a modern twist.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Stovetop
- Cuisine: Southern American
Ingredients
Grits
- 1 cup old-fashioned grits (regular or quick-cooking, not instant)
- ¼ tsp Kosher or fine sea salt
- Water and/or milk as per package directions (not specified in original recipe)
Cheese and Butter Mixture
- ¼ cup cream cheese
- 3 tbsp grated Parmesan cheese
- 2 tbsp unsalted butter
Toppings
- 2 tsp everything bagel seasoning (divided for topping)
- 4 tsp chopped fresh chives (divided for topping)
Instructions
- Prepare the grits: Cook the old-fashioned grits according to the package directions, typically involving boiling water or milk, then slowly whisking in the grits and simmering until thickened and tender.
- Incorporate the cheeses and butter: Remove the pot from heat once the grits are done cooking. Immediately stir in the cream cheese, grated Parmesan cheese, unsalted butter, and salt until all ingredients are melted and the mixture is smooth and creamy.
- Serve and garnish: Divide the creamy grits evenly among four bowls. Top each serving with half a teaspoon of everything bagel seasoning and one teaspoon of chopped fresh chives. Adjust seasoning with extra salt, butter, or seasoning as desired. Serve hot and enjoy immediately.
Notes
- Use quick-cooking grits to reduce total cooking time.
- Adjust salt and everything bagel seasoning to taste as these seasonings are salty and flavorful.
- Fresh chives add brightness; substitute with green onions if unavailable.
- For a richer texture, substitute some water with milk or cream when cooking grits.
- Serve immediately as grits thicken as they cool.
