3 Excellent Methods for Thickening Grits

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Grits are a meal that many people like for breakfast, and some consider them to be a kind of southern comfort food.

If you’re making grits, you may be concerned about whether they’ll pan out properly. Some individuals want their grits to be runny, while others prefer them to be as thick as possible.

Is there anything you can do to thicken your grits if you’re not getting the desired results? Continue reading to discover more about producing grits and how to make them thicker.

This understanding should enable you to have a better experience cooking grits in the future, avoiding thin or runny grits.

1 – Use Less Water

While following most recipes, you will need to use a lot of water to produce grits.

The problem with your grits, on the other hand, may be that you aren’t following the recipe properly. You may have seen that it required a particular quantity of water, but you might have just calculated it rather than measuring it out.

Little errors like these are often made as a consequence of impatience, and the outcomes are less than ideal. If you take the time to measure out the exact quantity of water for your grits, they should come out less runny than they have in the past.

If making grits too thin was your only difficulty, you should be able to walk on with your head held high.

Just don’t cook grits with too little water or they won’t come out correctly. It’s all about finding the ideal balance and employing the correct component quantities to get the gratifying taste and consistency you’re looking for.

It may take some practice to get everything precisely perfect, but it will be worth it in the end.

2 – Cook Them at a Lower Temperature

Overcooking your grits might result in them being overly runny. This is common when people cook grits at high heats, and you may be doing it to expedite the process.

Sometimes speed isn’t the ideal option since it allows you to make errors that cause your grits to be thinner than intended.

Heating your grits at a lower temperature and simmering them rather than boiling them should result in thicker grits. If you want your grits to be thick, this is the approach to use going forward. It may take a little longer, but the results will be more to your taste.

Overall, this will be a lot safer method of ensuring that the grits come out nicely. Heating the grits for too long might be harmful, but cooking them at a higher temperature makes it simpler to overcook them.

Keep this in mind and strive to make solid selections so that your morning delight turns out well.

3 – Allow the Grits to Set up

Letting the grits to properly set up might cause them to become much thicker than you may anticipate.

Allowing the grits to firm up for 10 minutes before serving may be preferable than serving them immediately. This should cause them to achieve the desired amount of thickness.

Of course, this procedure will only work if you did not make them runny or overcook the grits. You may not have aware that grits may thicken somewhat just by allowing them to settle.

It doesn’t take long for this to happen, and you can quickly keep them warm by putting the pan on your stove’s lowest warm setting.

For most folks, this will be the remedy they neglected. You may have just been impatient and failed to let your grits to firm up before serving.

Rather of consuming your not-quite-as-thick grits straight away, wait a few minutes and allow them thicken naturally.

Can You Thicken Grits That Have Already Been Made Too Thin?

Other from the aforementioned approach of letting them to set up, there isn’t much you can do to thicken up grits that you’ve already created.

If you used the wrong ingredients or overcooked the grits, you won’t be able to cure them. This may be irritating to hear, but it is not the end of the world.

Remember that grits are a rather quick snack to prepare, and you may absolutely strive to improve your culinary skills the next time you want them.

Basically, if you know you cooked your grits too thin, you’ll have to attempt to follow the correct recipe the following time. Use the proper quantity of water and take the necessary precautions to prevent overcooking the grits.

Cooking the grits at a lower temperature makes everything much easier. This prevents you from making small errors that cause your grits to overcook and come out less than perfect. It may take somewhat longer, but it will not significantly increase cooking time.

You might also try cooking your grits before your other morning foods. Make them around ten minutes before your eggs and bacon are done.

By the time you’ve done the other items on the morning menu, your grits will have had more time to build up and achieve the correct thickness.

You may not be possible to cure grits that have already become runny or soupy, but you may take the necessary steps to prepare them correctly in the future. Grits are highly likely to become one of your favorite breakfast meals in the future.

You now have the necessary information, and it is simply time to put it to the test.

Enjoy Your Grits

Enjoy your grits now that you’ve learned how to make them a little thicker. It would be excellent to have a fantastic breakfast cuisine like this in your repertoire.

It would be simple to create these wonderful grits whenever you are in the mood for a hearty breakfast.

The notion of cooking them ten minutes before the remainder of your meal has a lot of validity. Allowing them additional time to set up assures that they will be excellent. This brief advice on how to produce thick grits could have been useful.

Even if you cook the grits on a low heat setting, they don’t take long to prepare.

If you stick to a standard grits recipe, you should have no trouble getting them to come out nicely. It will undoubtedly become a family favorite for breakfast.


How do you make grits thicker?

6 Methods for Thickening Grits
Include an egg. If your grits aren’t clumping properly, adding an egg to the mix might help.
High heat should be avoided. Too much hot water might cause your grits to become watery.
Increase the cooking time.
Add milk or cream if desired.
Remove any excess moisture.
Use accurate measurements.
Oct 29, 2021

How do you fix watery grits?

Nevertheless, if it’s too late and you’ve added too much water to your grits, a viable solution for preserving that terrible batch is to cook it low and slow over medium-low heat (uncovered) to enable the starch in the cornmeal to ultimately escape.

What is the secret to good grits?

The trick to making traditional grits is to cook them low and slow—use a low heat to allow the grits to simmer and gently release their starches, resulting in a rich, velvety texture. Avoiding lumps by whisking consistently throughout the first couple of minutes and periodically during the balance of the cooking duration.

Do grits thicken as they cool?

Grits, like polenta, will firm up as they cool, so unless you’re adding a cup of milk at the end (which isn’t a horrible idea), err on the side of more liquid. Note that since butter isn’t a “wet” component, it will harden as it cools.

Will heavy cream thicken grits?

Our test kitchen recommends 2 cups. If you want a more pronounced dairy taste, use half milk and half water with the cream. 4 to 1Cream is highly fatty and may over-thicken grits if used in excess. Use primarily water and a tiny bit of cream, such as 1 tablespoon.

Can I thicken grits with cornstarch?

Furthermore, avoid using cornstarch to thicken grits. Cornstarch does not thicken the mixture well and results in a bland and flavorless final product.

How do you make grits creamy again?

Put the remaining grits into the pan and top with a little drizzle of water, milk, or broth. Let the dish to cook on low, stirring regularly and breaking up lumps as you go. If the grits get too thick or clumpy, add extra liquid while stirring the mixture.

Why aren’t my grits creamy?

Even if you purchase 5-minute grits, don’t cook them for that long. The time the grits soak in the water contributes to their creamy texture. Softening them and enabling them to combine to generate all of the creamy delight.

Are grits better with milk or water?

The beauty of grits, whether yellow or white, is their adaptability and ability to take on most tastes mixed with them, however they are always tastiest when cooked with milk rather than water. The improvement in taste and consistency is simply astounding.

How do you make grits thicker without adding more?

Sometimes speed isn’t the ideal option since it allows you to make errors that cause your grits to be thinner than intended. What exactly is this? Heating your grits at a lower temperature and simmering them rather than boiling them should result in thicker grits.

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