How To Thicken Grits Fast

So, you’re staring into a pot of sad, watery grits, and breakfast is minutes away from becoming a soup. We’ve all been there. Maybe you added too much milk while distracted by a true crime podcast, or you just underestimated the absorbency of ground corn. Don’t panic—calling for takeout biscuits is still an option, but let’s fix this first.

The Emergency Cornstarch Gambit (aka, The Instant Thickener)

If you need grits thicker right now, cornstarch is your best friend. Mix one tablespoon of cornstarch with two tablespoons of cold water in a tiny bowl—this is called a slurry, which sounds like a bad weather term but is actually kitchen magic. Pour it into your bubbling grits while whisking furiously like you’re trying to stir a tornado.

The grits will thicken in under a minute. But warning: do not use more than two tablespoons of cornstarch, or you’ll end up with a corn-based Jell-O that can double as a paperweight. Surprising fact: cornstarch is about twice as powerful as flour at thickening, so a little goes a very long way.

The Cheesy Shortcut (Lies, but Delicious Lies)

Shredded cheese isn’t just for flavor—it’s a thickening agent in disguise. Add a generous handful of cheddar, Monterey Jack, or even cream cheese, and stir until melted. The fat and proteins will give your grits a creamy, dense texture faster than a grandma can say “bless your heart.”

This trick works because cheese contains casein, a protein that coats the starches and traps moisture. Just be warned: your grits will taste so good you might forget they were a disaster ten minutes ago. Fun fact: the average American eats nearly 40 pounds of cheese per year—you’re just doing your patriotic duty.

The Egg Yolk Rescue (Not a Scramble, Please)

If you have an egg in the fridge, you’re in luck. Crack it, separate the yolk from the white (save the white for a face mask or a sad omelet), and whisk that sunny orb into a small bowl with a splash of hot grits. Then pour the mixture back into the pot while stirring gently.

How To Thicken Grits – The 3 Best Ways

The yolk acts as an emulsifier, binding liquid molecules together so your grits turn velvety and thick. Do not dump a whole raw egg in directly—unless you want grits with tiny, cooked egg strings that look like sad party streamers. Surprising fact: one egg yolk can thicken up to a cup of liquid due to its lecithin content. Science is delicious.

The “Just Cook It More, You Fool” Method

Sometimes the answer is boring, but it works. Turn the heat to low and let the grits gently simmer uncovered for five to ten minutes. Stir every minute or so to prevent a cement-like crust forming on the bottom. This allows excess water to steam off naturally.

Yes, it’s slower than the other methods. But it’s also the way your great-grandma did it, and she didn’t have a microwave or a podcast to distract her. Patience is a virtue that tastes like butter and corn. Fun fact: grits have been a Southern staple since the 16th century, so you’re simply keeping a 500-year-old tradition alive.

How to Thicken Grits: 6 Methods for Thickening Grits - 2026 - MasterClass

The Final Toast (Literally)

If all else fails and your grits are still runny, stir in a handful of crushed crackers, breadcrumbs, or even crushed tortilla chips. Toast them first in a dry pan for two minutes for extra crunch. They’ll absorb liquid and add a weird, salty texture that works surprisingly well.

Call it “grits with a chunky twist” and serve it with a proud smile. No one has to know you resorted to desperate measures. Surprising fact: Doritos locos tacos are a thing, so why not Doritos grits? You’re a culinary pioneer.

Now go forth, thicken your grits, and remember: a little chaos in the kitchen makes for the best stories. And if anyone asks, you totally planned that cheese explosion. You’re welcome, breakfast hero.