How long to cook grits?

In the brief guide, we are going to answer the question ‘how long to cook grits’ with a detailed analysis of what safety measures are to keep in mind when preparing it.

How long to cook grits?

It takes about 40-50 minutes to cook grits. It is worth mentioning that you should stir the grits frequently while cooking them or there would be chances of scorching.

What are the steps involved in making grits?

  • Bring the milk, water, and salt to a boil in a saucepan.
  • Slowly whisk in the grits to prevent them from sticking together and becoming lumpy.
  • Cook over low-medium heat, stirring frequently.


  • water
  • milk
  • salt
  • dash pepper
  • grits 
  • Butter
  • ricotta cheese
  • grated parmesan


  • Bring water, milk, salt, and pepper to a boil in a medium saucepan over high heat. Slowly add grits, stirring constantly.
  • Reduce the heat to medium and continue to stir while boiling. Cover the saucepan with a lid and reduce the heat to a simmer once the grits have been mostly absorbed in the water. For 25-35 minutes, or until grits are thick and creamy, stir occasionally.
  • Remove from the heat and stir in the butter, ricotta, and parmesan. Stir until the mixture is smooth and creamy. If necessary, adjust the seasonings. Serve right away.

At which varieties did grits considered?

Quick and regular grits are the most common type of grits because they are quick and simple to prepare. The endosperm is removed, making them less nutritious but giving them a longer shelf life and a faster cook time.

Hominy – Hominy grits are made from soaked white corn.

Stone Ground – Stone-ground grits are coarsely ground and retain more nutrients, but they take up to an hour to cook and are more difficult to find at the grocery store.

Instant means precooked and dehydrated. When made in the microwave with a little water or milk, instant grits are ideal for a quick breakfast.

What is the distinction between stone ground and regular grits?

Stone-ground grits are coarsely ground and require more time to cook than standard or quick-cooking grits. They have a heartier texture and, according to some, a better flavor. On the packaging, look for the words “stone-ground” or “coarse-ground.”

Are grits and cornmeal the same thing?

Cornmeal and grits are both ground corn products that come in a variety of grinds (coarse to fine). Cornmeal is made from dried corn and is finer overall, and is used for baking and breading, whereas grits are coarser and are made from hominy (corn soaked in an alkali solution) and are simmered in water to make a porridge-like dish.

Are gluten-free grits available?

Yes! Grits are gluten-free by nature. If you are celiac, however, seek out brands that test for cross-contamination (such as Bob’s Red Mill).

How do you keep grits?

Uncooked grits should be stored in the refrigerator or freezer to keep them fresher for longer.

What foods go well with grits?

Simply cooked with milk and butter and seasoned with salt and pepper is the way to go for breakfast. Try topping with a fried egg and a sprinkling of bacon bits for extra flavor, and serving with a warm biscuit!

If you’re making it as an entrée, any type of sautéed vegetable on the side would be delicious! To clear the palate, a crisp salad with a bright vinaigrette is a great option!

How do you know when the grits are finished?

Cook grits for another 25 minutes, stirring frequently, until very smooth and creamy. Put a small amount of the grits on your tongue to ensure they’re cooked. Close your mouth and insert the grits between your front teeth. They should be incredibly smooth, not gritty or sandy.

Tips for making the best grits

  • Before adding the grits, season the water with salt. Because they don’t absorb much of the seasoning after cooking, it’s best to add it before.
  • If you don’t have ricotta cheese, try using cream cheese instead. You can also use cheddar, Colby, or pepper jack in place of the Parmesan.
  • It is entirely up to you how thick or thin they should be. If you prefer them runnier, add more milk or cream near the end of the cooking time. If you prefer thicker grits, cook them for a little longer to absorb the water/milk.
  • To reheat grits in the microwave, use 50% power and stir occasionally until they begin to warm and loosen. Stir in a little milk. Finish heating on high heat, stirring occasionally.
  • Grits can be reheated on the stove by heating them over low heat, stirring occasionally, until they begin to warm and loosen. Stir in a little milk. Finish heating by raising the heat slightly and stirring continuously.


In the brief guide, we discussed answering the question ‘how long to cook grits’ with a detailed analysis of what safety measures are to keep in mind when preparing it.


What was missing from this post which could have made it better?

Hi, I am Charlotte, I love cooking and in my previous life, I was a chef. I bring some of my experience to the recipes on this hub and answer your food questions.