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Jan 28, 2014 10:56 PM

What's wrong with instant grits?

Consensus seems to be instant grits are a crime against nature. That's all they seem to sell at the 5 or so grocery stores I frequent. I'm willing to go out of my way to find slow-cooking grits but I'd like to know if it's worth it.

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  1. I'm not a grits expert...but I purchase the Quaker Oats Brand grits that cook in about 20 minutes. I rarely have them with eggs for breakfast, but I use them for making Shrimp & Grits. They're only about $2 when on sale...maybe $3 when not.

    1. I use both and the instant are fine, especially if you are going to add stuff to them. Try both and see which you prefer.

      1. My dad grew up eating grits and he doesn't care for the instant. The regular Quaker Oats grits are only available in our area at the commissary at the Air Force base. Every grocery store in our area only carries the Quaker Oats instant grits, the only other option is Bob's Red Mill, which is labeled as grits/polenta, but I find the texture to be a bit coarse.
        I came across some bags of Sam Mills yellow grits at Grocery Outlet last year that were very good, but haven't seen them since.

        1. Are you asking about instant or quick? Instructions for 'quick' are cook for 5 minutes, though I prefer to cook them longer, more like 20 minutes. They are fine.

          I haven't bought instant in a long time, so can't give a good description of how they taste or look.

          There is a difference between grits (or any other ground grain) that cooks faster because it is ground more finely, and one that has been precooked and dried.

          In general, to give any version a fair shake, cook it longer than specified on the package, adding more water if needed.

          1. Are you talking about instant or quick-cooking grits. These are two different things. Instant grits come in individual packets (like instant oatmeal) and you ad boiling water to the bowl. Quick-cooking are actually cooked over heat in a pot and take 5 minutes (package directions) or longer as others here have said if you want a thicker, richer consistency. Quick-cooking grits are absolutely fine to use, while instant are horrible. I have attached pictures for clarification.

            edit: sorry for the almost duplicate post @paulj.