The creamy and filling comfort of grits can be ready in minutes in the microwave using quick-cooking varieties. This Southern breakfast favorite of finely ground corn kernels boiled in water or milk traditionally uses stone-ground grits, which can take up to an hour on the stove. Quick-cooking grits are processed further for faster cooking, loosing some of the strong texture and corn flavor of stone-ground grits. However, they make sense if you like smoother grits and are more convenient and widely available.
Combine water, quick-cooking grits and a dash of salt in a microwave-safe bowl. Include 3/4 cup of water for every 1/4 cup of grits you are making.
Place the bowl in the microwave, partially covered, and cook for about 3 to 5 minutes. Stir the grits. If they are not yet thickened to your liking, continue to microwave a bit longer in 1- to 2-minute intervals. If you are making more than one serving, they'll generally need more time in the microwave, depending on how thick you want them.
Remove the grits from the microwave and stir in salt and pepper to your taste. Optional additions includes butter, heavy cream or milk and shredded cheese.
Things You'll Need
Heavy cream (optional)
Shredded cheese (optional)
For creamier grits, replace half the water you use with milk before microwaving.
Avoid using any grits labeled "instant." They do not have a texture or taste close to true grits. Always look for "quick" grits instead.