Easy microwave grits are great for breakfast, lunch, and dinner. Pair them with sweet toppings, or savory, like this classic cheese and garlic grits combination.
3Cupswater, milk, or chicken stock(or a combination thereof)
1Tspsalt
1 ½Tspgarlic powder
2Tbspbutter(salted)
½Cupshredded sharp cheddar cheese
1Tsphot sauce(optional)
Additional toppings or garnishes as desired
Instructions
To a large microwave safe bowl add grits, water (or other liquids as desired), salt, and garlic powder
½ Cup grits, 3 Cups water, milk, or chicken stock, 1 Tsp salt, 1 ½ Tsp garlic powder
Stir everything to distribute well and prevent dry spots and clumping
Cook on high uncovered in microwave for 15 minutes, pausing to stir every 5 minutes
If it gets too thick during cooking, add up to ½ cup more water. Alternatively, if too thin, cook for an additional 3-5 minutes
Once grits are cooked, while still hot, add butter and cheese and stir until both are melted and incorporated
2 Tbsp butter, ½ Cup shredded sharp cheddar cheese
Add hot sauce if desired and stir to combine
1 Tsp hot sauce
Top with your favorite toppings or enjoy as is!
Additional toppings or garnishes as desired
Notes
To check for doneness of your grits, take a small spoonful and try to chew it. If it is gritty or sandy, it’s not ready. If it’s more of a smooth, squishy texture, then it’s done
It’s important to not cover the bowl in the microwave during cooking. This allows for better release of steam so the liquid evaporates (we’re using more than the normal ratio so this is necessary). If you cover it, your grits will be soupy. That’s why you’ll want a large bowl (to avoid overflow)
Cooking time is based on a 1000W microwave. If you have a different wattage, you may need to adjust up or down slightly to accommodate
The grits will thicken slightly as they rest for a few minutes. If you think they’re close when you pull them out after cooking, don’t put them back in - they’ll get there on their own
You can use regular or quick cooking grits for this (but not instant). The quick cooking does tend to cook slightly faster and a little more reliably, but you can definitely use regular if needed
For the creamiest grits use milk, or you can even substitute half and half. For more flavor, use chicken stock. I typically use 1 cup of each (water, stock, and milk)
I find garlic powder is easier to work with and blends in well, but you can use 2-3 cloves of fresh, minced garlic if preferred
If you dislike cheddar cheese, gouda is another great option. I’ve also tried parmesan with success
Hot sauce is entirely optional so you can omit it if you don’t like any heat. I do like to add some as I feel it gives it a little more flavor (it’s not spicy as written, though)
Variations: For sweeter grits, omit garlic, cheese, and stock. Top cooked grits with cinnamon and brown sugar, honey and bananas, or sweet cream. Try a breakfast version topped with maple and cooked bacon pieces, or with a runny egg
My savory garlic and cheese grits are topped with sliced green onions and fresh cracked black pepper
Exact nutritional values will vary based on brand of ingredients, substitutions and toppings, and quantity consumed, so please consider this a guideline only
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