How to Make Grits

How to Make Grits is a recipe for no fail, fluffy creamy grits and so much more! Learn how to cook them alternative ways, different types and varieties, what to eat with them, the best grits recipes, and lots of tricks and tips.

WHATEVER TYPE YOU LIKE – BASIC, CHEESE, SPICY, SWEET, THICK, OR CREAMY – I’LL SHOW YOU HOW!

What are Grits Made From?

Grits are made from dried corn. However, it isn’t made from the type of corn we enjoy as a side dish.

Grits come from dent corn, which is a type of field corn with a high starch content. Besides being used to make southern grits, it is also used for cornmeal flour, corn chips, tortillas, and taco shells.

While all grits are made from dent corn, they are ground and processed differently to make various types. Each variety requires different cooking times and methods.

Different Types

You may be wondering the difference between stone ground versus regular versus quick, or which variety is best.

Deciding on which type to cook depends on what is available, how long you have to prepare, and if you prefer a hands-on or hands-off method.

Southern Stone Ground

Stone ground grits are an artisanal, old-fashioned variety made by coarsely grinding dried corn between two stones. The entire dried corn kernel is ground, leaving a rustic, speckled appearance.

Since this type is less processed, they don’t have the same shelf life of store bought grits. For optimal freshness, store in the freezer.

If you don’t live in the south, stone ground grits are harder to come by. I buy my preferred brand, Palmetto Farms, off Amazon. Other quality brands are Geechie Boy or Charleston Favorites. Trader Joe’s or Bob’s Red Mill also make stone ground varieties.

Stone ground grits are very creamy with a little chewiness from the whole corn kernel being ground. If preparing on the stove top, they require the most hands-on time, about 35-40 minutes, stirring occasionally.

However, stone ground grits can be prepared in the instant pot or slow cooker.

Regular or Old Fashioned

Regular or “old fashioned” grits are ground slightly finer, so they cook faster. On the stove top they require 15-20 minutes cooking time.

Brands, such as Quaker, are mass produced and ground, versus stone ground grits which are made in smaller batches on a grist mill.

Hominy

Hominy Grits get their white color from the corn hull and germ being removed. They are also soaked in a lime or lye solution to soften the outer hull.

Dried hominy can be substituted for grits in recipes. They are essentially the same thing, it’s just a difference in how they are processed.

Quick

The quick cooking type are ground finer than regular. They require only 5-10 minutes cooking time.

I use quick grits for morning breakfasts or when preparing them to use in a recipe, such as in cheese grits casserole or grit cakes.

Instant

Instant Grits come in individual packets, similar to oatmeal. They are precooked and dehydrated so they only take a couple minutes in the microwave.

There is a trade off in taste, though. They are bland and forgettable.

Yellow versus White Corn Grits

The difference between white and yellow is the color of corn they are made from.

If tasted blindly, you probably wouldn’t detect a difference. Technically, though, there are some slight variances.

Yellow are slightly richer in starch with a stronger “corn” taste.

White grits are milder tasting with a higher sugar content. Generally white corn tastes best with additives, such as butter and cream.

Do Grits Contain Gluten?

No. They do not contain gluten since they are made only of ground corn in its pure form.

However, some brands, such as Quaker, aren’t guaranteed to be gluten free. They may have come in contact with gluten-containing products during processing.

For another naturally gluten-free grain, learn how to cook oat groats!

What To Serve With Them?

If you are wondering what to serve with grits, you have plenty of options. They aren’t just for a southern-style breakfast!

We enjoy this creamy recipe with plenty of weeknight dinners. I particularly love it because it’s a naturally gluten free side dish the whole family enjoys.

Besides, eggs and breakfast meats, stone ground grits also compliment…

• BBQ meats, such as BBQ pulled chicken or ribs
• Grilled chicken
• Pork tenderloin
• Shrimp
• Fish
• Sausages
• Whatever you would serve with pasta, rice, or potatoes, try swapping it out!

For a vegetarian dish, roast or grill veggies and pile on top of grits, marinara, fresh mozzarella, goat cheese, or burrata.

Grits to Water Ratio

When cooking grits it should have a 1 to 4 ratio of grits to liquid. For every 1 cup of grits, add 4 cups liquid.

Some cooks like to replace up to half the water with milk to make their grits creamier.

I recommend saving half and half or cream to be added in the last minute of cooking. Cream contains more solids than milk, which will absorb into the grits during cooking, making them very thick.

For savory dishes, such as shrimp and grits, some of the water may be replaced with broth or stock. However, since stock contains sodium, reduce the amount of salt added to the liquid.

How to Cook Grits 

There are various methods to cook grits. Traditional, southern recipes are done on the stove top, under a watchful eye and frequent stirring.

If you need more of hands-off approach, there are other options that still yield delicious, creamy grits. Our favorite way to use up leftovers are in crispy grit cakes. They are a perfect for an appetizer, with breakfast, or as dinner side dish.

How to Make Them Extra Creamy!

Scroll down to the recipe card for my favorite version of creamy grits or read some tips below to make your own version!

1. Substitute milk for half the liquid when cooking.
2. Stir in heavy cream during the last minute of cooking.
3. In addition, add cream cheese, parmesan, cheddar, or ricotta (my secret ingredient). TIP: If you add it before the grits are done cooking they will get lumpy.
4. Lastly, don’t forget the butter!

Tips & Tricks for Making the Best Grits

• This recipe can also be made with Quick Cooking Polenta.
• Make sure to salt the water before stirring in the grits. They don’t absorb a lot of the seasoning after cooking, so it’s better to add it before.
• If you don’t have ricotta cheese, try swapping in cream cheese. You can also substitute cheddar, Colby, or pepper jack for the Parmesan.
• Add half and half or cream during the last minute of cooking. Cream contains more solids than milk, which will absorb into the grits during cooking, making them very thick.
• When cooking stop top version, stir frequently until the grits absorb most of the liquid and become soupy. Once that happens it’s time to turn down heat to low simmer, cover, and stir occasionally until they are thick and cooked fully.

Making Them Thicker or Thinner

How thick or thin they should be is entirely preference. If you like them runnier, add more milk or cream towards the end of cooking. If thicker grits are your thing, cook them a little longer to absorb the water / milk.

How to Reheat 

To reheat in the microwave: Heat at 50% power, stirring occasionally until they begin to warm and loosen. Add a little milk and stir. Finish heating at full power, stirring occasionally.

To reheat on the stove: Heat over low heat, stirring occasionally, until the begin to warm and loosen. Add a little milk and stir. Finish heating, raising the heat slightly, and continue stirring.

Did you make this recipe? I love hearing from you! Leave a star rating and comment below the recipe card. It helps others when searching for recipes and I appreciate feedback from our community. You will always hear back from me! -Melissa