How To Cook Grits and Polenta
Cooking grits (and polenta) is as easy as can be. Keep reading for a play-by-play on cooking up this simple staple.
Cooking ground corn (such as polenta or grits) is a lot like cooking oatmeal — just simmer it in water until soft. However, there are a few things to keep in mind.
First, be sure you have the proper corn-to-liquid ratio. Recipes will usually state precise measurements, but for a porridge-like consistency, five parts liquid to one part ground corn is usually fine. Water is the common cooking liquid, but milk, broth, or a combination of the three may be used. Bring the liquid to a boil.
Next, whisk the grits (or polenta) into the bubbling liquid in a slow, steady stream, to prevent lumps from forming, then reduce the heat and simmer. Stir the mixture often to keep it from sticking, but be careful — the bubbles release steam and splatter, which can cause burns. Cook until the mixture is no longer gritty, 10–25 minutes, depending on the type of ground corn used.
Interested in cooking? Need some supplies?
Check out some of the tools we like. All products featured on Cuisine at Home are independently selected by our editors; we may earn an affiliate commission from qualifying purchases through our links.