The American South is known for its delicious grits! It is fairly adaptable because it may be used as a side dish or a brunch dish. If you don’t have any grits, you might be seeking for a replacement because there are many different ways to prepare and consume them.
What alternatives to grits work best? Grits can be replaced with polenta, cornmeal, hominy, stone-ground grits, among a few more options, as the best alternatives to grits. When selecting the ideal replacement for your dish, keep in mind what you were intending to use the grits for first. We’ve researched and compiled a list of the top grits alternatives to help you make the most of a meal even without them!
What Are Grits?
Grits are a staple meal in the south – breakfast or brunch just isn’t the same without them! Grits are incredibly simple to make, filling, and can have a lovely flavor. Grits and polenta are similar in that they are both produced from stone-ground maize. Grits’ starch concentration gives them a pleasantly creamy flavor and soft texture!
They are available in white or yellow (depending on the variety of maize used) and can be baked or boiled to rehydrate using milk or water. Shrimp n’ grits is a hugely popular Cajun main meal, and cheesy grits are a terrific way to start the day.
Grits are not only fantastic for breakfast, but they also make a great side for grills and other major dishes, and they can be given a more savory flavor for this.
The Best Substitutes For Grits
While you may never wish to give up grits and use anything else in its place, you may find yourself in need of a suitable substitute one day! Therefore, if you wanted to produce grits but could not locate any, you would need to find a suitable substitute.
Consider the texture and flavor you like in a substitute for grits, then select the option that best matches your preferences. Here are some of the greatest alternatives to grits, whether you need something sweeter for breakfast or something more savory for a side dish!
1. Roland Foods Fine Grain Yellow Polenta
The two are regularly interchanged, with polenta serving as the most common alternative to grits. When compared to grits, polenta’s flavor and texture are fairly close. However, polenta has a finer texture, which isn’t usually a problem.
Italian polenta is a dish prepared from coarsely ground maize. It’s a firm starch with a distinctive texture that cooks down to a soft and creamy consistency but holds its structure very well.
Warm and creamy is the ideal state for serving polenta, but it can also be cooled, set in place, sliced, and fried for a different texture. In other words, you can eat it with breakfast, or as a side dish with dinner.
It’s possible to add flavor to the creamy texture of polenta by heating it with stock, herbs, or cheese to make savory polenta. Polenta is widely available in a wide variety of forms, including dried, in tubes, cooked, and packed.
2. Bob’s Red Mill Organic Medium Grind Cornmeal
Another choice that is extremely similar to grits is cornmeal. The biggest distinction is the finer texture of cornmeal, however this only makes the finished dish creamier and smoother. However, you can choose the type of cornmeal that best suits your recipe from a variety of sizes, including medium, fine, and coarse.
Like grits, cornmeal is both granular and powdery, but the end product will be smoother and finer. Since it may be used in a variety of recipes, on its own, or even when making bread and other baked goods, it is highly adaptable.
Since cornmeal is so adaptable, it can even be used to produce cornbread, it makes a fantastic replacement for grits and may easily take its place as a side dish!
3. Goya Foods White Hominy
Hominy is sometimes described to as a form of grits, therefore it logically makes a decent substitute when grits are unavailable! Hominy has a white tint because it is created after the germ and corn husk are removed, which differs somewhat from grits.
Technically, hominy is nixtamalized maize that may be used to make grits, but it requires a bit more processing. Hominy takes a long time to cook, usually around 2 hours to become chewy and tender.
Hominy pieces will be larger than grits pieces, but when prepared with similar ingredients, it can taste quite similar to grits and can be used as a side dish in their stead!
4. Southern Stone-Ground Grits
Despite the fact that southern stone-ground grits are technically still grits, they must be treated differently! You can prepare southern stone-ground grits similarly to traditional grits, whether for breakfast or as a side dish, by adding your favorite seasonings.
Southern stone-ground grits have a rougher texture and a more rustic, earthier flavor than their northern counterparts. It is created by crushing dry corn between two stones, a fairly old way of preparation.
Notably, southern stone-ground grits do not have the same lengthy shelf life as regular grits, thus they must be consumed quickly after purchase.
In the end, cooking southern stone-ground grits will be fairly similar to cooking regular grits, despite the fact that you may have to make a few minor adjustments and modifications.
5. Amazon Brand – Happy Belly Old Fashioned Oats
If you’re looking to add some heft to your breakfast but don’t have grits on hand, you may substitute oats instead. Oats, being produced from a cereal plant, have a different texture and flavor than grits, which are produced from maize.
Similarly, you can acquire oats in milled or rolled form, and then prepare them in either a sweet or savory way for breakfast. Oats are not a suitable substitute for grits in any recipe, but they make a wonderful morning cereal.
6. Bob’s Red Mill Semolina Pasta Flour
Semolina can be a little tricky because it tastes different but has a texture comparable to grits. A flour called semolina is created by crushing durum wheat kernels. The resulting flour has a texture that is somewhat gritty and resembles cornmeal.
When cooking and serving semolina, you can flavor it similarly to how you would season grits. It can be served as a breakfast side or side dish. Semolina can be cooked to a very creamy, soft consistency, but it can also have a somewhat gritty feel. Semolina may be prepared in both sweet and savory ways, making it a great all-day replacement for grits!
7. RiceSelect Original Couscous
Couscous is not the same as grits, although it might be used in its place if no alternative substitutes are available. Couscous is best used in place of grits when producing a savory side dish for a supper. Couscous can be made relatively dry, but it can also be made creamy, making it comparable to grits.
Durum wheat flour is used to make couscous. Because it lacks flavor, you can customize it by adding your favorite ingredients. It has a nuttiness to it that can be enhanced by combining it with certain components. Couscous cannot be used to replace sweet grits, but it works well for savory grit substitutes.
Now that we’ve covered grits and the finest substitutes for them, we thought you might have the following questions.
Is cream of wheat the same thing as grits?
Although they share a visual resemblance, cream of wheat and grits are fundamentally different foods. Cream of wheat is a breakfast cereal that is produced with wheat middlings. Since it does not include maize, it is smoother than grits and has a unique flavor.
Is it healthier to eat grits or oatmeal?
When eaten in moderation, both oatmeal and grits are regarded as healthy foods, albeit oatmeal is a little bit better because it contains more nutrients. Grits are created from corn kernels that have been stripped of their bran and germ.
Are grits good for blood sugar?
Grits are heavy in carbs, thus they can raise blood sugar levels, but they can be consumed in moderation without having a negative impact.