Ingredient substitution guide
Best substitutes for quick-cooking grits
Best swap for quick-cooking grits: Cream of wheat, 1:1; similar texture, milder flavor; contains wheat, not gluten-free.
How we checked this: these swaps come from the substitution list Well Stockd uses to match recipes, and their ratios follow ordinary kitchen practice rather than one published chart. For exact amounts on many common swaps, see the NDSU and Colorado State University extension tables listed below. Editorial policy
What can I use instead of Quick-Cooking Grits?
The best swap for Quick-Cooking Grits is Cream of Wheat, 1:1; similar texture, milder flavor; contains wheat, not gluten-free. Another option is Polenta, 1:1; coarser corn, slightly longer cook. The table below also lists Stone-Ground Grits, 3 swaps in all.
| Swap | Ratio and notes |
|---|---|
| Cream of wheat | 1:1; similar texture, milder flavor; contains wheat, not gluten-free |
| Polenta | 1:1; coarser corn, slightly longer cook |
| Stone-ground grits | same product, much longer cook time and more liquid How to use it: Coarse stone-ground grits can take about 90 minutes; soaking them overnight cuts that to about 50. |
Source and limits
These swaps come from the substitution list Well Stockd uses to match recipes to your kitchen, last updated . We remove swaps known to be unsafe, but not every swap has been tested in a kitchen, and a swap is cooking guidance, not an allergen or nutrition equivalent. Check labels and what the recipe needs before substituting.
The ratios and usage notes follow ordinary kitchen practice rather than a single published chart. These two university extension tables list exact amounts for many common swaps:
- Ingredient Substitutions (FN198), NDSU Extension (opens in a new tab)
- Ingredient Substitutions (9.329), Colorado State University Extension (opens in a new tab)
- Anson Mills, Simple Buttered Coarse Grits (opens in a new tab)
Browse every ingredient and read how these swaps are sourced.