Where do grits come from?

In the brief guide, we are going to answer the question ‘Where do grits come from’ with a detailed analysis of what safety measures are to keep in mind when using them in our daily routine.

Where do grits come from?

Grits were originally come by Native Americans and have long been a staple throughout the American South. Grits are a common breakfast item in southern cuisine.

Grits are also featured prominently in classic Lowcountry dishes like shrimp and grits, and heirloom varieties and their provenances are highlighted on restaurant menus. Grits are also a practical and cost-effective pantry staple that can feed a crowd or be served as a versatile side dish.

How to use grits?

Grits are a versatile food that can be served for breakfast, lunch, or dinner. Grits can be made simpler with a pat of butter and a pinch of salt, or they can be transformed into something more elaborate and flavorful. To make grits, bring four to five times the amount of water to grits to a boil, add salt to the water, and then cook the grits for 45 minutes, stirring constantly.

How do you make grits?

To make grits, use a four-to-one water-to-grits ratio (you can always add more water if the grits are getting too thick before they finish cooking). Add salt to the water, bring to a boil, and then add the grits, stirring frequently for 45 minutes (for stone-ground grits). 

Cooking your grits slowly and frequently helps release their natural starches, resulting in a creamy texture and smooth consistency. In addition to water, you can cook grits with chicken broth. Incorporate milk, cream, butter, or cheese for a richer flavor and creamier consistency.

Quick-cooking grits have the same water-to-grits ratio as regular grits, but because they’re finer milled, they cook in 5 to 10 minutes. Instant grits have already been cooked and dehydrated, so they simply need to be rehydrated with boiling water according to the package directions. Grits can also be baked in the oven to shorten the stand-and-stir time.

What kinds of grits are there?

  • Stone-ground grits (also known as old-fashioned grits) are ground with the germ intact, giving them a coarser texture and stronger flavor than other varieties. Because they are less processed and thus more perishable, they should be kept in the freezer.
  • Cooking in a hurry Grits have been finely milled and, as the name implies, cook faster.
  • Instant grits are pre-cooked and dehydrated grits that are meant to be cooked by rehydrating with boiling water.
  • Hominy grits are made from corn that has been softened by soaking it in an alkaline solution (usually lime or lye). After the hull is removed, the kernels are dried and stone ground.
  • Heirloom grits are made from various corn varieties, so you may come across blue grits made from blue corn or bloody butcher grits.

What does it taste like to eat grits?

Grits taste like corn, but they have a mild flavor and act as a neutral canvas that easily absorbs other flavors. 

Stone-ground grits have the most flavor because they are ground with the germ intact; some say yellow corn grits have a more pronounced corn flavor, while white grits have a more delicate, subtle flavor.

 Heirloom varieties are valued for their distinct flavors and are typically ground to a medium or coarse texture to retain flavor and color. Quick-cooking and instant grits are finer milled and have a milder flavor.

Where can I get grits?

Stone-ground grits may be difficult to find in the grocery store, but you can order them by mail from a variety of online retailers. Stone ground corn has a better corn flavor and a heartier texture, according to chefs and connoisseurs, so it may be worth your time to look for it. They’re also healthier than instant grits. Most grocery stores sell instant grits in the cereal or baking aisle.

What are some grits substitutes?

Because grits are frequently used as a side dish or as a base for other dishes, how you substitute them is important. Try cream of wheat or oatmeal for breakfast. Swap polenta, mashed potatoes, risotto, or roasted vegetables for heartier fare.

How should grits be stored?

Grits should be kept in a cool, dark place in a tightly sealed container. Grits are vulnerable to moisture and pests. Grits should be refrigerated in a sealed container for three to four days after cooking. Warm them in the microwave or on the stovetop.

Other FAQs about Corn that you may be interested in.

Why does corn not digest?

Why does corn have hair?

Can you eat canned corn without cooking it?


In the brief guide, we discussed answering the question ‘Where do grits come from’ with a detailed analysis of what safety measures are to keep in mind when using them in our daily routine.





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.