Grits are a hot cereal or side made from ground corn, often from white hominy or yellow corn, cooked with liquid into a porridge-like dish.

• Types: Instant packets/cups (fast), quick-cooking (about five minutes), and stone-ground or traditional (longer simmer).
• Colors: White (milder) and yellow (more corn-forward), with plain or flavored options like butter or cheese.
• Formats: Single-serve packets or cups, plus larger pantry canisters.

They’re versatile for breakfast bowls or savory mains. Most items are shelf-stable, and you can shop online with pickup or delivery where available. For best results, follow package directions and adjust liquid to reach your preferred texture.

Grits and polenta are both ground corn, but they’re not identical.

• Corn and grind: Grits are commonly made from hominy or softer white corn with a finer grind; polenta typically uses yellow corn with a coarser grind.
• Texture: Grits tend to cook creamier, while polenta often keeps a more granular bite.
• Cook time: Coarser grinds generally need longer simmering than instant or quick grits.
• Dishes: Grits shine in breakfast bowls or shrimp-and-grits; polenta works creamy or set and sliced.

If you’re substituting, start with package directions and adjust liquid and time as needed—results can vary based on grind and corn type.

On packaging and most recipes, the standard English spelling is grits.

• “Gritz” appearance: You might see “gritz” used informally or as a search variation. On this page, it points to the same corn-based hot cereal.
• Finding what you need: Use filters to browse by type (instant, quick, stone-ground) or by plain vs flavored options.

When in doubt, check the product title and ingredients—if it says corn grits or hominy grits, you’re in the right place. You can shop in-store or order online for pickup or delivery where offered.

Think about your timing, texture, and format.

• Instant packets or cups: Fastest and portable; helpful for quick breakfasts or the office.
• Quick-cooking grits: Typically ready in about five minutes on the stove; convenient for weeknights.
• Stone-ground/traditional: Longer simmer with more texture and corn character; nice for weekend cooking.
• Plain vs flavored: Plain gives you full control; flavored options (like butter or cheese) offer convenience.

Check serving size, ingredients, and preparation method on the package. Many items are shelf-stable, and you can choose delivery or pickup at checkout depending on your area.

Creamy grits often come down to gentle heat, enough liquid, and a little patience.

1. Start with the package’s liquid ratio, then add a splash more if you prefer a softer texture.
2. Bring liquid to a gentle simmer, whisk in grits slowly, and reduce heat so they bubble lightly.
3. Stir occasionally to limit sticking and lumps; resting a few minutes off heat can thicken the pot.
4. For extra richness, stir in dairy or plant-based alternatives and season near the end.

Instant, quick, and stone-ground cook differently, so adjust time and liquid as needed. Results can vary based on grind size and your stovetop.