Both grits and Cream of Wheat are classic hot cereals that have been breakfast staples in many households for generations. At first glance, they may look similar—smooth, comforting, and often eaten with butter, milk, or sugar. But grits and Cream of Wheat are made from very different grains, with unique flavors, textures, and cultural roots. This guide breaks down grits vs Cream of Wheat so you’ll know which to choose for your next meal.
Quick Answer
- Grits: Made from ground dried corn (hominy), with a slightly coarse, grainy texture. Popular in the American South.
- Cream of Wheat: Made from ground wheat (farina), with a smooth, creamy texture. More common in the Northern U.S. and other regions.
What Are Grits?
Grits are a porridge made from ground corn, typically white or yellow hominy (alkali-treated corn). They are a staple of Southern cuisine, often served as a savory side with butter, cheese, or shrimp.
- Grain: Corn (hominy)
- Texture: Coarse, slightly gritty
- Flavor: Mild corn taste, pairs well with savory toppings
- Popular Dishes: Shrimp and grits, cheesy grits, breakfast grits with eggs and bacon
What Is Cream of Wheat?
Cream of Wheat is a hot cereal made from farina, which is milled wheat. It has a smooth, creamy consistency and is typically eaten sweetened with sugar, milk, or fruit.
- Grain: Wheat (farina)
- Texture: Smooth, creamy, fine-grained
- Flavor: Mild, wheaty taste, slightly nutty
- Popular Dishes: Breakfast porridge with milk, sugar, honey, or fruit
Texture & Flavor Differences
| Feature | Grits | Cream of Wheat |
|---|---|---|
| Grain Source | Corn (hominy) | Wheat (farina) |
| Texture | Coarse, grainy | Fine, smooth |
| Flavor | Mild corn flavor | Mild, nutty wheat flavor |
| Common Style | Savory (cheese, butter, shrimp) | Sweet (sugar, milk, fruit) |
Nutritional Comparison (Per 1 Cup Cooked)
| Nutrient | Grits | Cream of Wheat |
|---|---|---|
| Calories | 182 | 126 |
| Carbohydrates | 38 g | 26 g |
| Protein | 4 g | 3 g |
| Fiber | 2 g | 1 g |
| Gluten-Free? | Yes (naturally) | No (contains wheat) |
Health Considerations
- Grits: Naturally gluten-free, higher in carbs, but can be fortified with vitamins. Best for savory meals.
- Cream of Wheat: Contains gluten, lower in calories, often fortified with iron and B vitamins. Best for sweet breakfasts.
Cooking & Serving Ideas
For Grits
- Cheesy grits with sharp cheddar
- Shrimp and grits with garlic and butter
- Breakfast grits topped with eggs and bacon
For Cream of Wheat
- Classic hot cereal with sugar and milk
- Topped with berries, honey, or cinnamon
- Cooked with cream for a richer porridge
Quick Picks: Best Tools for Cooking Grits & Cream of Wheat
- Best Overall: All-Clad Stainless Steel Saucepan — Great for evenly cooking both cereals.
- Best Budget: OXO Good Grips Whisk — Prevents lumps in Cream of Wheat and smooths grits.
- Best Premium: Le Creuset Enamel Cast Iron Saucepan — Perfect for slow-cooking grits with creamy texture.
FAQ
Are grits and Cream of Wheat interchangeable?
No. Grits are made from corn, Cream of Wheat from wheat. They cook differently and have distinct textures.
Which is healthier—grits or Cream of Wheat?
Cream of Wheat is lower in calories and often fortified with iron, while grits are gluten-free and higher in carbs. It depends on dietary needs.
Can I make Cream of Wheat savory like grits?
Yes, but it’s less common. Cream of Wheat can be prepared with butter, cheese, or broth for a savory twist.
Do instant versions taste the same?
Instant grits and Cream of Wheat are quicker to prepare but have less flavor and texture compared to slow-cooked versions.
Conclusion
Grits and Cream of Wheat may look similar but are very different. Grits are coarse, corn-based, and usually savory, while Cream of Wheat is smooth, wheat-based, and often sweetened. Both can be delicious and comforting, but your choice depends on flavor preference, dietary needs, and cultural tradition.
For best results, use a saucepan with even heat distribution and a whisk to prevent lumps and ensure perfect texture.