Need a quick grits fix? This recipe is for you! Our delicious corn grits (any variety) can be cooked to creamy perfection in minutes and eaten sweet or savory. Be sure to try our variations for cheesy grits, polenta and more!
Bring water and salt to a boil in a medium pot. Add corn grits and reduce heat. Cook slowly for about 5 minutes, stirring occasionally. Remove from heat, cover and let stand for 1–2 minutes.
Creamy Grits
Make as directed in main recipe, using 2 cups water and 2 cups milk, cook for 30 minutes.
Cheesy Grits
Make as directed in main recipe, cook for 30 minutes, stirring in 1 cup shredded cheddar before serving.
Parmesan Grits
Make as directed in main recipe, cook for 30 minutes, stirring in 1 cup shredded parmesan before serving.
Fried Grits
Transfer Parmesan Grits to a plastic-lined 8 x 8-inch pan and chill at least 2 hours or overnight. To fry, unmold polenta and cut into 12–16 rectangles. Heat oil, ½-inch deep, to 350°F. Working in batches, fry polenta until golden, about 3–5 minutes per side. Remove from oil using a slotted spatula or spoon and let drain on paper towels. If necessary, keep warm in a 200°F oven. Serve with tomato sauce or your favorite toppings.
