7 Best Substitute For Grits

Grits Substitute

Grits are a staple food, renowned in Southern American cuisine, primarily made from corn that’s been ground into a coarse meal and boiled to a comforting porridge-like consistency. This humble food is cherished for its versatility, serving as a perfect canvas for an array of sweet or savory toppings. Yet, due to regional availability or dietary considerations, sometimes we need to find a suitable stand-in for grits in our culinary endeavors.

This article introduces some of the best substitutes for grits that you can turn to in a pinch, each offering a unique take on mimicking grits’ texture and neutral flavor. Whether you’re looking for an alternative out of necessity or simply wishing to experiment with new tastes and textures, these substitutes promise to deliver satisfying results. From the Italian staple polenta to the healthier option of mashed cauliflower, we’ll explore these alternatives in depth, providing practical and actionable tips for their use in various dishes.

What are Grits?

Grits are a type of food made from corn that has been ground into a coarse meal and then boiled. They have a neutral flavor and creamy texture that serves as a perfect backdrop for other ingredients, whether sweet or savory. The versatile nature of grits makes them a staple in Southern American cuisine and a loved breakfast item. Despite their popularity, not everyone has access to grits, necessitating the need for substitutes.

Read More  5 Best Substitutes for Eggplants

Grits Alternatives at a Glance

  • Polenta
  • Cream of Wheat
  • Mashed Cauliflower
  • Cornmeal
  • Rice
  • Oatmeal
  • Quinoa

Best Substitutes For Grits

Each of these substitutes brings its unique character to the table. We’ll explore the flavor profiles, usage, and benefits of these alternatives, and why they could serve as worthy substitutes for grits.


Polenta, an Italian staple, is an excellent substitute for grits. Like grits, polenta is a type of cornmeal porridge. The significant difference lies in the type of corn used – polenta is made from flint corn, which retains a firmer texture when cooked.

Polenta’s flavor profile is notably similar to that of grits, bearing a slightly nutty, sweet flavor. It beautifully absorbs the flavors of ingredients it is paired with, be it robust meat gravies or tangy tomato-based sauces.

The preparation process for polenta is also similar to grits, involving simmering in liquid until it reaches the desired creamy consistency. You can serve it soft straight from the pot or let it cool and solidify to slice and grill or fry.

Cream of Wheat

Cream of Wheat, made from finely ground wheat kernels, offers a texture that is smoother than grits but quite similar. It tends to be creamier, with a slightly wheaty flavor, making it an excellent base for a variety of additions like sweeteners, spices, or savory elements.

This substitute is quite versatile. It can be cooked to a creamy consistency for a comforting breakfast dish or used in recipes that call for a slightly sweet, neutral base. Just remember, Cream of Wheat is not gluten-free, so it may not be suitable for those with dietary restrictions.

Read More  9 Best Substitute For XO Sauce

Mashed Cauliflower

If you’re looking for a low-carb, healthier alternative to grits, consider mashed cauliflower. Once cooked and mashed, cauliflower’s texture closely resembles that of grits. It has a mild, slightly sweet flavor that can be easily enhanced with butter, cream, cheese, or spices.

Mashed cauliflower can be used as a side dish or a base for recipes that traditionally use grits. It’s a popular choice among those following a ketogenic or low-carb diet, offering a nutrient-dense, high-fiber alternative.


Regular cornmeal is yet another fantastic alternative. Although it’s essentially the raw form of grits, its texture and flavor are slightly different due to its more refined and less gelatinized state.

Cornmeal is excellent for baking and cooking, and it can be used in any recipe that calls for grits. You’ll need to adjust the cooking time and liquid ratios, as cornmeal tends to cook quicker and absorbs less liquid.


A particularly versatile option, rice can effectively mimic the texture and neutral flavor profile of grits. Short grain rice varieties, like Arborio, work best due to their creamy texture when cooked.

You can cook the rice in a larger quantity of water or broth to achieve a porridge-like consistency. Add cheese, butter, or cream to replicate the richness of traditional grits.


While not a perfect match, oatmeal can substitute for grits in a pinch. Its texture is obviously different, more flaky and less creamy, but when cooked with plenty of liquid, it can somewhat resemble the consistency of grits.

Steel-cut oats would be the best option for their robust texture. Use them as a base for sweet or savory toppings, just as you would with grits.

Read More  6 Best Substitute For Fermented Black Beans


Quinoa, a high-protein grain, can serve as a nutritious substitute for grits. It’s slightly nutty in flavor and has a fluffy, creamy texture when cooked, akin to grits.

Cook quinoa with more liquid than usual to achieve a creamier consistency. It can be used as a savory base in meals or as a nutritious breakfast option.

Substitutes for Grits: Nutritional Profile

SubstituteGlutenCalories (per ¼ cup)Fat (g)Carbs (g)Fiber (g)Protein (g)
Cream of WheatYes1000.52213
Mashed CauliflowerNo270.3522
Rice (Arborio)No2000.4451.73.4
Oatmeal (Steel-cut)No1502.52745

Final Thoughts

Grits are indeed unique, but as we’ve seen, there are several worthy substitutes available. While these alternatives may not exactly replicate grits, they bring their distinctive qualities, broadening your culinary horizon. Whether you opt for polenta, cornmeal, or a healthier option like mashed cauliflower or quinoa, you can experiment and find the one that suits your palate the most. Ultimately, it’s all about enjoying the texture, taste, and comfort of your meals – with or without grits.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *