My quick grits no longer cook up creamy good. They taste like sand is in them. It’s the consistency of valve grinding compound. We opened a new box this morning and it was worse than the last box. Help!! Please fix our grits!! We are 71 and have been using this product for years. My husband makes them the same every day He hasn’t changed but the grits have … what can we do?? Fix this please! It has been getting steadily worse the last couple years. This morning I chocked on them 😢

I've been eating Quaker Grits since I was a child. My mother cooked them and now I cook them for my family. They are easy to prepare and I usually prepare them first to let them get nice a creamy. I typically eat grits every weekend. My family loves them and I do too.

I have been cooking these grits for decades. This is the only brand I buy. My family loves them hot, but I have also made grits cakes with them for parties that were delicious. I use an old family spoon designated for grits and know exactly how much water with which to fill my pot for the amount needed. I've tried other brands unintentionally that take longer to cook than the 5-7 minutes. Never again.

I remember these back when we were kid’s and still to this day love them so does my daughter and husband. I remember the debate on Facebook how people eat them well we love them with salt and butter and cheese. Write and let people know how you eat them.lol

For a quick meal of Cajun Shrimp & Grits, this can't be beat! My family never even ate grits until we visited Savannah and Charleston. I use chicken stock instead of water, plus a bit of cream at the end to make them even more soft, creamy, and flavorful before adding the shredded cheddar cheese and topping it with the bacon/shrimp/scallion/garlic mixture.

Really good to make with shrimp or chessy grits! Really easy as well compared to hominy. Pro: healthy diet for breakfast cons: high sodium. Im a repeat consumer. Has good flavor and i eat this with coffee. I would recommend also for dental issue and surgey.

I made this yesterday. 12-06-20. I deviated slightly from the directions. I prepared one serving. I used 4oz of water. 2oz of heavy cream and 2oz whole milk. Cooked according to directions. It came out so creamy. Because I added the milk abd heavy cream I had to be a bit more attentive to stirring it. But it turned out great. Worth the extra effort.

My Father & his twin sister grew up in a very small town, called Itta Bena, Mississippi. Grits were a staple food source for them. They've past that tradition onto my siblings and myself, although it took my Mother a bit to learn the art of making them, but she did. On cold mornings, I make up a batch, while eating them, I enjoy fond memories of my Dad & Mom. Thank you Quaker Oats.

I can't have many products because I am intolerant to gluten. I tried grits because I don't like the texture of oatmeal. The grits basically cooked up fine and the texture was good. I let them sit off the heat for a few minutes and they seemed to absorb more. I do have a question though. Corn does not have gluten and your ingredients don't say it has any wheat and yet there is no Gluten Free statement on the box. Is that because it might have trace amounts from your plant or do you add gluten products but don't list it?

When making grits for the household, this is my go to canister. They are easy to measure and directions are easy to follow. I use these especially whwn making shrimp & grits. The whole canister is gone in 1 meal. We are a family of 7. Always easy to find in the breakfast aisle of most grocery stores.