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.