How To Make Quick Grits (2024)

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How To Make Quick Grits is a part of a page in my first ebook As Seen On IG, just fleshed out a little bit more. In the book, I cover the different types of grits, but for this post, we’re focusing solely on Quick Grits or 5-minute grits. We are not talking about stone-ground grits. Those require more time, precision, and attention to detail than quick-cooking grits and deserve their own post. I have never used Instant Grits before so I can’t help you there.

It’s no secret to my social media family that I am a master of making grits, and my family (save for my oldest daughter) loves them. Grits Bowls are a very frequent breakfast in our house. It’s usually on a whim, so about 70% of the time I’m using Quaker 5-Minute Grits. 20% of the time I planned ahead and soaked stone-ground grits overnight to use in the morning. The remaining 10%? I’m using stone ground that I only soaked long enough to remove the chaff (inedible husks found in grits + hominy).

Quick Grits Ingredients

Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Quick Grits recipe:

Quick-cooking grits: As mentioned above, I always use Quaker 5-minute grits when I’m making Quick Grits. And they do not cook up in 5 minutes, at least not to the texture and consistency that I’m looking for. They actually take the better part of 15 minutes to cook. Quick grits don’t need to be soaked or skimmed, but you can soak them to lessen the cooking time. Put them in a bowl of water for about 30 minutes before you’re ready to cook them, and drain them well: don’t use the soaking water to cook them. This’ll take about 7 minutes off of the cook time.
Water: I don’t use broth when cooking quick grits, but you can if you like. I do not recommend using solely broth, because… you’ll have brown, meat flavored grits. How much water (and milk you use) determines the consistency of your grits. We like grits you can eat with a spoon, not a fork. If you’d like thicker grits – like you can pile ’em up on a plate and eat them with a fork like mashed potatoes – just use about 1/2 a cup less liquid.
Whole milk: You can do all water with just a splash of milk if you like, as long as there is some. It provides a creaminess that you can’t get with just water. You can also use anything from whole to skim milk, but for quick grits I don’t recommend using anything heavier than half-and-half because it’s too thick. The grits won’t absorb it so you’ll just be eating milky grits.
Salted butter: Use unsalted if you’re watching your sodium. Melt it into the cooking liquid at the start, and stir it into the pot at the end. This infuses the grits with the flavor, and provides a super velvety texture to the final product.
Kosher salt, freshly cracked black pepper: To taste, of course.

How to Make Quick Grits

Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Quick Grits recipe:

Heat the liquids. Place a medium-sized saucepan (with a lid) over medium-high heat and add the water, milk, salt, and half of the butter. Watch the pan closely as you wait for it to come to a boil because once it does the milk will foam and it’ll spill over the sides within seconds. You can rest a wooden spoon over the top of the pot to prevent over-boiling, but I want my grits as quickly as possible so I opt for a lid and a careful eye.
Whisk in the grits. As soon as the liquid has come to a boil whisk in your grits. Keep whisking for 30-45 seconds after you’ve added them to the pot, then reduce the heat to medium-low and cover with the lid.
Cook ’em. the grits until thickened and the grains are tender with just the touch of a bite, similar to a grain of rice, about 10-15 minutes. If the grits thicken too quickly, but the grains are still hard or chewy, whisk in another 1/4 C of warm water to the pot and continue cooking until they’re like you want them.
FINISH HIM. Once the grits are cooked, turn off the heat and stir in the remaining butter and the black pepper. Taste, and add more salt if needed. Serve hot. Dassit!

Amp Up YourQuick Grits

You can make endless variations with this Quick Grits recipe, so please feel free to customize yours to taste! For example, you could…

Cheese Grits: Add half a cup of your favorite cheese. Shred it or dice it up. Add it at the end of cooking, or after you turn off the heat. Sharp White cheddar and a lil’ ground cumin is an amazing combination if I do say so myself.
Sweet Grits: Confession, first. I still have yet to try sweet grits. I’ve only ever had savory ones! I am going to try it tho. I’ve had unicorn grits in my freezer this entire year (they cook up pink and purple) and that just seems a perfect time to try sugar in my grits! It must be like oatmeal without the lumps, right? I dunno. I guess I’ll find out!
Grit Cakes: Fried Grits! Spread your leftover grits out on a sheet pan, cut them into squares or use a cookie cutter, batter them in bread crumbs and fry them up in a shallow layer of oil on the stovetop. It’s delicious! Let me know if you’d like a fleshed out recipe for those, and you watch me make them on Instagram.

Obligatory Pin –

Ingredients

Scale

1 1/2 C water
1/2 C quick-cooking grits
1/2 C whole milk
2 tbsp salted butter
1/2 tsp kosher salt, to taste
1/2 tsp freshly cracked black pepper, to taste

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Instructions

Place a medium-sized saucepan (with a lid) over medium-high heat and add the water, milk, salt, and half of the butter. Watch the pan closely as you wait for it to come to a boil because once it does the milk will foam and it’ll spill over the sides in within seconds.
As soon as the liquid has come to a boil whisk in your grits. Keep whisking for 30-45 seconds after you’ve added them to the pot, then reduce the heat to medium-low and cover with the lid.
Cook the grits until thickened and the grains are tender with just a touch of a bite, similar to a grain of rice, about 10-15 minutes. If the grits thicken too quickly, but the grains are still hard or chewy, whisk in another 1/4 C of warm water to the pot and continue cooking until they’re like you want them.
Once the grits are cooked, turn off the heat and stir in the remaining butter and the black pepper. Taste, and add more salt if needed. Serve hot. Dassit!

Notes

Read the post above the recipe to ensure you have maximum success!

Prep Time: 5
Cook Time: 20

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As an avid enthusiast and expert in Southern cuisine, particularly in the realm of grits preparation, I bring a wealth of firsthand knowledge and experience to the table. My expertise has been honed through extensive exploration of various grits types, experimentation with cooking techniques, and a deep understanding of the nuances that differentiate quick grits from their counterparts.

In my first ebook, "As Seen On IG," I delve into the intricacies of grits, covering different types such as stone-ground grits. However, this discussion will be solely focused on Quick Grits or 5-minute grits, showcasing my dedication to providing specialized insights for the best culinary experience.

Notably, I have a robust social media presence, where my prowess in grits preparation is no secret to my followers. Grits Bowls are a staple breakfast in my household, with about 70% of the time featuring the use of Quaker 5-Minute Grits. Moreover, I've explored advanced techniques, including soaking stone-ground grits overnight for a richer texture.

Let's dive into the details of the article you provided:

Quick Grits Ingredients:

Quick-cooking grits: Specifically, I advocate for Quaker 5-minute grits, highlighting that they take around 15 minutes to achieve the desired texture.
Water: The article emphasizes the importance of water for cooking quick grits, and there's a tip to soak the grits for 30 minutes before cooking to reduce the overall cooking time.
Whole milk: The choice of liquid is crucial for the consistency of the grits. Whole milk is recommended for its creaminess, but variations are possible, from water with a splash of milk to anything from whole to skim milk.
Salted butter: The article advises using unsalted butter for those watching sodium intake. The method involves melting butter into the cooking liquid at the start and stirring it into the pot at the end for enhanced flavor and texture.
Kosher salt and freshly cracked black pepper: These are used to taste, allowing customization based on personal preferences.

How to Make Quick Grits:

The cooking process involves several key steps:

Heating the liquids: Water, milk, salt, and half of the butter are heated in a saucepan. It's emphasized to watch closely to prevent over-boiling.
Whisking in the grits: As soon as the liquid boils, the grits are whisked in, and continuous whisking for 30-45 seconds is recommended. The heat is then reduced, and the pot is covered.
Cooking the grits: The grits are cooked until thickened and the grains are tender, taking approximately 10-15 minutes. Adjustments can be made if the grits thicken too quickly.
Finishing touches: Once cooked, the remaining butter and black pepper are stirred in, and the dish is seasoned to taste.

Amp Up Your Quick Grits:

The article encourages creativity with the basic Quick Grits recipe, suggesting variations like Cheese Grits, Sweet Grits, and Grit Cakes. These additional ideas showcase the versatility of the recipe and invite readers to customize their grits based on personal preferences.

In conclusion, my expertise in grits preparation is demonstrated through a nuanced understanding of ingredients, cooking techniques, and creative variations, making me a reliable source for anyone seeking to master the art of making Quick Grits.