Corn Grits, What are They?

I used to hate corn grits, they seemed too grainy and, in most cases, tasteless. I tried sweet and savory but what I’ve learned over the years is that it is the kind of grits and the cooking process that makes the difference. The BEST grits I’ve ever made was shrimp and cheese grits. The grits were made with shrimp stock instead of water or milk.

But what are “grits?” What’s the difference between regular and quick grits?

The difference between regular corn grits and quick grits comes down to how they’re processed and their cooking times.

Regular corn grits are coarser and less processed, retaining more of the corn’s natural flavor and nutrients. They take around 30 to 45 minutes to cook and have a heartier, more substantial texture.

Quick grits are made by grinding the corn more finely and partially pre-cooking it. This reduces the cooking time to about 5 to 10 minutes. They tend to have a smoother texture and a milder flavor compared to regular grits.

Okay – then there’s “stone ground grits.”

Stone-ground grits differ from regular and quick grits in how they are processed. They are made by grinding the whole dried corn kernels between stone mills, which allows more of the corn’s natural oils, germ, and hull to remain in the final product. This makes stone-ground grits more flavorful and nutritious, but they also have a coarser texture.

Because they are less refined, stone-ground grits take longer to cook—similar to or even longer than regular grits (sometimes up to an hour). They may also have a more rustic, uneven texture, with some bits being larger than others. Additionally, stone-ground grits are more perishable due to the retained oils and should be stored in the refrigerator or freezer to avoid spoilage.

In contrast, regular and quick grits are more refined, with the germ and hull often removed during processing, resulting in a smoother texture and faster cooking time.

Then there’s polenta…

Polenta is similar to grits because both are made from ground corn, but there are a few key differences.

Polenta is traditionally made from yellow corn, specifically flint corn, which is harder and has a more pronounced flavor. Grits are usually made from dent corn, which is softer and has a more subtle flavor. Grits can be either white or yellow, depending on the corn used.

Polenta tends to be ground more coarsely than regular or quick grits, which gives it a denser, firmer texture when cooked. Grits, especially quick and regular varieties, are generally finer and result in a creamier consistency.

Like stone-ground grits, traditional polenta can take a long time to cook, about 40 to 50 minutes, but instant versions are available that reduce the cooking time, similar to quick grits.

While both grits and polenta can be served creamy, polenta is often allowed to cool and firm up after cooking, then sliced and grilled, fried, or baked. Grits, particularly in Southern U.S. cuisine, are typically served as a creamy, porridge-like dish.

Because of the type of corn used, flint corn for polenta and dent corn for grits, polenta has a slightly nuttier and more robust flavor compared to the mild flavor of grits.

Knowing the difference can help decide on which to use in your dish. There are many corn varieties too. To me, grits are like a canvas from which to start my culinary creation. Sure, grits can be the star of the dish, but many times they are the vehicle of flavors and textures.

The most basic recipe for regular or “original” grits is to bring 4 cups of salted water to a boil and whisk the dry grits in slowly. Once mixed, reduce the heat and simmer for 18 – 30 minutes. Remove from the heat and serve. Yes, they tend to stick to pan, that’s part of the fun I guess.

If they’re to “gritty,” cooking them longer works for me. Try using stock, milk, even cream. There are a lot of ways to make grits.