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Grits are a beloved breakfast staple, offering a comforting and versatile base for countless culinary creations. Selecting the right type of grits can significantly impact the texture and flavor of your dish, transforming a simple meal into something truly special. Understanding the differences between various options ensures you achieve the perfect consistency and taste every time.
All NATURAL: Carolina Grits are produced with whole grain corn and no added preservatives.
TRADITIONALLY STONE GROUND: Our grits are USDA certified with updated manufacturing processes; no supplements are needed in the process because the bran has not been removed. What’s left is just pure wholegrain goodness for you and your family.
GOODNESS FOR EVERY LIFESTYLE: We’re proud to say that our grits fit into every lifestyle. Not only are they gluten free and dairy free naturally, but they’re also vegan, vegetarian, sugar free, and free from high fructose corn syrup.
MORE THAN A BREAKFAST STAPLE: While there’s no surprise that people enjoy breakfast grits, our Carolina Grits can also be served along with fresh shrimp Carolina style, or baked in a creamy souffle with a cheesy topper. The options are endless.
FROM HUMBLE ROOTS: Carolina Grits Company is nestled on the banks of the Tar River in Nash County, North Carolina. Family owned and operated, the mill produces small batch grits and cornmeal varieties of the highest quality.
SMALL BATCH: Carolina Grits Company produces small batches of artisanal grits and cornmeal.
Each pack is 1 Pound or 16 ounces. We package the grits tightly into a compact 1 pound bag. Each bag is about 3 dry cups of grits. 1 cup of dry grits = 3 to 4 servings.
Charleston Favorites Grits are made from select Southern corn and ground on an authentic millstone; These stone-ground grits cook up smooth and creamy to serve alongside bacon and eggs, or as the star of your shrimp and grits; Enjoy the small flecks of...
Food For The Southern Soul has received countless Culinary Awards, Features in Top Publications and Media; Add this top of the line pantry stable to your kitchen and enjoy the many delicious dishes you can make!
Bob's Red Mill Organic Yellow Corn Polenta is made using only the finest golden corn, for a rich flavor and classic texture
Similar to pasta, polenta is delicious topped with marinara sauce, shredded cheese, or grilled or roasted vegetables
Use to top a pot pie, or refrigerate, slice and oven fry for crunchy polenta fries
IT STARTS WITH GOOD INGREDIENTS: A leader in natural foods since 1978, Bob’s Red Mill is committed to good ingredients made with the passion and expertise of our founder, Bob Moore; proudly 100% employee owned
Last update on 2026-09-01 / Affiliate links / Images from Amazon Product Advertising API
How to Choose the Best Grits
Understanding Grits Types
There are three primary types of grits, each offering a distinct texture and cooking time. Stone-ground grits are the most traditional, milled between two stones, which preserves more of the corn's natural oils and flavor. They have a coarser texture and require the longest cooking time, often 30-45 minutes, but yield a rich, hearty result. Regular grits, also known as yellow or white corn grits, are more finely ground than stone-ground but still retain some texture. They cook faster, typically in 5-10 minutes, offering a good balance between convenience and flavor. Instant grits are the quickest option, pre-cooked and dried, usually requiring only a few minutes to prepare with boiling water or milk. While convenient, they often have a smoother, less complex flavor and texture compared to other varieties.
Frequently Asked Questions
What is the difference between stone-ground and regular grits?
Stone-ground grits are milled using traditional methods that result in a coarser texture and more robust corn flavor. They take longer to cook. Regular grits are more finely ground, cook faster, and offer a smoother consistency.
Are instant grits good quality?
Instant grits prioritize convenience, cooking in just a few minutes. While they are a quick option, their texture and flavor are generally less complex and rich compared to stone-ground or regular grits due to the pre-cooking process.
What kind of grits are best for creamy grits?
For the creamiest grits, stone-ground or regular grits are often preferred. Their natural starches release more readily during the longer cooking process, creating a naturally thicker and creamier texture when properly prepared.
Can I use water or milk to cook grits?
Both water and milk can be used to cook grits, and the choice affects the final richness and flavor. Milk will result in creamier, more decadent grits, while water provides a lighter base that allows other flavors to shine through.
How do I prevent grits from becoming lumpy?
To prevent lumps, gradually whisk the grits into the boiling liquid, ensuring each addition is incorporated before adding more. Stirring frequently throughout the cooking process also helps maintain a smooth consistency.
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