Have you ever wished for a shelf-stable food that could prepare dinner in only minutes? I’ve got it for you today—grits! Now, I know some of you might be thinking, “Grits? Really?” But hear me out. This is an incredibly prepper-friendly food, and I’m going to show you why.
Sometimes we get all stuck into the different foods we can store long-term and we forget about some incredibly valuable options, especially for those of us who may be gluten-free. And that’s one of the reasons why I think grits are amazing.
Why Grits Are Perfect for Emergency Food Storage
Grits deserve serious consideration for your long-term food storage for several compelling reasons:
- Naturally gluten-free – Perfect for those with celiac disease or gluten intolerance
- Excellent calorie source – Provides essential energy during emergencies
- Extended shelf life – Can last up to 20 years when properly stored
- Quick cooking time – Most varieties prepare in just minutes
- Budget-friendly – One of the most affordable grains to stockpile
- Highly versatile – Works for both savory and sweet dishes
Types of Grits: Which Should You Store?
Let’s talk about this—all grits are not created equally, and they will not all store for the same amount of time.
Old-Fashioned Grits (BEST CHOICE)
Shelf Life: 20+ years with proper storage
Plain old degermed grits like these old-fashioned grits are by far your best bet. The problem with them is that they do take 15-20 minutes to cook, which means you’d be using more fuel—unless you use a thermal cooker type method, which totally would work.
Pros:
- Longest storage life (up to 20 years or so)
- Low moisture content (10-12%)
- Very low fat content due to the degermination process
- Most economical option
Cons:
- Longer cooking time requires more fuel
- Less convenient for quick meals
Tip: Use a thermal cooker or haybox cooking method to reduce fuel consumption when preparing old-fashioned grits.
Quick Grits (5-Minute Grits)
Shelf Life: Up to 10 years with proper storage
If we go to the quick grits, they are more processed. They’ve already been cooked, and because of the pre-cooking, the starch has been modified and it’s a little bit finer, so there’s more surface area. You’re looking at up to a 10-year shelf life.
Pros:
- Cook in just 5 minutes
- Convenient for emergencies when fuel is limited
- Good rotation option if used regularly
Cons:
- Half the shelf life of old-fashioned grits
- More processed
- Still requires repackaging from store containers
Best Use: If you’re going to use these all the time, then you can rotate through them and still be able to have a really good cheap supply of food in your prepper pantry.
Instant or Flavored Grits (NOT RECOMMENDED)
Shelf Life: Less than 2 years
Now, I did want to talk about grits that are like cheese and bacon flavored varieties. The problem with these is definitely the packaging, but the other thing is if you look at the ingredients, they have added a lot of other ingredients. Your food is only going to store as long as the ingredient that has the shortest shelf life.
Why to Avoid:
- Added fats (butter, cheese, bacon) go rancid quickly
- Multiple ingredients mean shortest shelf life of weakest ingredient
- Poor long-term storage value
- Better to store plain grits and add fresh flavoring when cooking
Exception: If you’re just wanting something to sit on your shelf so that you have an emergency 2-week supply of food that you know you’re rotating through all the time, this is a great idea. But for anything long-term at all, it is not a good idea.
Stone-Ground Grits (NOT FOR LONG-TERM STORAGE)
Shelf Life: Only a few months
Now, there are stone-ground grits which are much healthier for you, but they’re only going to store a few months. And if you’re looking at this for emergency food storage, I would just eliminate those.
Verdict: I would personally mostly focus on the old-fashioned and maybe some of the five-minute just so that you have it.
How to Store Grits for Maximum Shelf Life
The factors that play into the longest quality shelf life are low moisture and low fat. And because grits are between 10 and 12% moisture (the old-fashioned grits), and they’re very low in fat because they’ve been degermed, then they can have a really long shelf life if you store them right.
Packaging Methods
Original Cardboard Containers: You’ll notice that the store packaging is just a plain old cardboard container. It’s not going to store very long in this. In fact, I probably wouldn’t even keep it in my pantry too long, maybe a couple of years in this container.
Mylar Bags with Oxygen Absorbers (RECOMMENDED): But if we were to repackage it in mylar bags with an oxygen absorber, suddenly I’m going to significantly extend the shelf life. This creates an oxygen-free environment and protects from moisture and light—ideal for 20-year storage. We highly recommend PackFreshUSA for both oxygen absorbers and Mylar bags! Use promo code PROVIDENT to save at checkout.
- Use food-grade mylar bags (5-7 mil thickness)
- Add appropriate oxygen absorbers (300-500cc per gallon bag)
- Heat seal completely
Glass Jars with Oxygen Absorbers: Or you could use a glass jar with an oxygen absorber or vacuum seal it. Glass jars provide an excellent oxygen barrier when sealed properly and are easy to inspect, but make sure to protect from light exposure by storing in a dark location.
Not all oxygen absorbers are created equally. We recommend PackFreshUSA because the quality is AMAZING! Check out the results of our experiment in the video below.
Vacuum Sealing:
- Good option for shorter-term storage (5-10 years)
- Removes oxygen but not as effectively as oxygen absorbers
- Convenient for smaller portions
- Check out ForJars vacuum Sealer, canning lids, and supplies. Use the promo code PROVIDENT to save 10%. ForJars is my go-to for quality canning supplies.
Storage Conditions
Oxygen degrades food, right? It oxidizes the food and it will definitely play a role in shelf life. So if you want a long shelf life, you’ve got to put it in a container like the mylar or the glass, remove the oxygen with oxygen absorbers, and then store it cool, dry, and dark.
- Temperature: If you store it in a hot garage, it’s not going to last very long. Store in a cool location (ideally 50-70°F).
- Humidity: Keep in a dry environment. Moisture is grits’ worst enemy.
- Light: Store in darkness to prevent nutrient degradation.
- Location: A basement, interior closet, or climate-controlled pantry is ideal.
Why Grits Store So Well
Grits have two key characteristics that make them excellent for long-term storage:
- Low Moisture Content: At 10-12% moisture, properly processed grits resist bacterial growth and mold
- Low Fat Content: Degermed grits have had the fatty germ removed, preventing rancidity
Remember: Your food will only store as long as the ingredient with the shortest shelf life. This is why plain grits vastly outperform flavored varieties.
How Much Should You Store?
Let’s talk about a year supply. A year supply of grain for one person is about 450 lbs—we’re talking survival rations. If you had nothing else, 450 lbs of grain.
Now, I’m not going to store 450 lbs of grits for me. In those, you’ve got wheat and oats and pasta and white rice—there’s a whole bunch of different grains that you could store. But because so many of us are limited with our grains because of the gluten intolerance, grits can be a really good option.
My Recommendation: Personally, I really like grits. I would probably have maybe 50 or 60 lbs of grits for my emergency supply. And I think that’s plenty along with the other grains to give me some variety and kind of mix up that nutrition a little bit, because this definitely has a different nutritional profile than say oats. And so the combination of having both of them is a really good idea
Delicious Ways to Prepare Grits in Emergencies
You see, grits aren’t boring. There are so many things that you can do, and it’s just a foundation. There is a lot of controversy out there about whether grits should be savory or sweet. Personally, I have found that I enjoy them both ways.
When we cook grits, super easy. You’re just going to boil the water and you’re going to put the grits in and use a wire whisk to whisk them up. And depending on how you want to flavor them, that’s when the game changes.
Savory Preparations
Classic Cheese Grits: One of the basic fun ways to do grits is just to add a little bit of butter and mix in some cheese—delicious! I have a lot of freeze-dried cheese because I don’t want to run out of cheese.
Grits and Eggs: Another popular way is to have breakfast grits and eggs. All you do is you cook your grits and then you cook your egg and you put it on top. And it is actually an amazing way. Now, think about this: if you’re in an emergency situation or a long-term situation and you’ve got grits stored, but you have chickens in your backyard, what a great way to have the calories that you need along with the fats and proteins in a very simple, easy-to-prepare meal.
Grits with Beans: Another really fun way is, of course—as preppers, we love our beans, right? But you cook your grits and then you cook some beans, like some black beans with some salsa, and you put it on top of the grits and you eat it that way. Of course, I would smother it in cheese. That’s a great hearty meal that takes advantage of both your beans and your grits.
Savory Vegetable Grits: Mix in dehydrated or freeze-dried vegetables, herbs, and butter for a complete meal.
Sweet Preparations
Breakfast Cereal Style: One of my favorite ways is just to have it like a breakfast cereal, right? Cook your grits. You can put cinnamon and apples in it, a little bit of brown sugar, or you could put maple syrup and craisins in it or berries—all kinds of different things—and eat it actually as a breakfast cereal.
Apple Cinnamon Grits: Stir in dried apples, cinnamon, and a touch of sweetener for a warming breakfast.
Berry Grits: Top with freeze-dried strawberries, blueberries, or mixed berries with a drizzle of honey or maple syrup.
Basic Grits Cooking Instructions
- Bring water to a boil (use ratio on package, typically 4:1 water to grits)
- Slowly pour grits into boiling water while whisking constantly
- Reduce heat and continue whisking to prevent lumps
- Cook according to type (5 minutes for quick, 15-20 for old-fashioned)
- Add your preferred flavoring ingredients
- Serve hot
Fuel-Saving Tip: For old-fashioned grits, bring to a boil, stir well, then remove from heat and place in an insulated container or haybox cooker to finish cooking without additional fuel.
Complementary Foods to Store with Grits
Maximize your grits’ versatility by storing these complementary items:
- Freeze-dried cheese – I keep plenty because I don’t want to run out!
- Powdered butter or ghee – Adds richness and calories
- Dried eggs or egg powder – For protein-rich grits and eggs. I much prefer freeze-dried eggs to dried eggs. I freeze-dry them at home to save a lot of money. Check out Blue Alpine Freeze Dryers and use the promo code PROVIDENT for a discount.
- Canned or dried beans – Creates complete protein meals
- Dried fruits – For sweet breakfast variations
- Spices and seasonings – Salt, pepper, garlic powder, cinnamon, etc.
- Sweeteners – Honey, maple syrup, brown sugar
- Salsa (canned or dried) – For Southwestern-style grits
Grits vs. Other Grains for Long-Term Storage
Grits vs. Rice: Both store excellently long-term (20+ years). Grits cook faster than brown rice, and white rice cooks similarly to quick grits. Grits are gluten-free like rice but offer different nutritional benefits.
Grits vs. Oats: Oats provide more fiber and protein, but grits offer more calories. Both are gluten-free options (though oats risk cross-contamination). This definitely has a different nutritional profile than say oats, and the combination of having both of them is a really good idea.
Grits vs. Wheat: Wheat berries store for 30+ years but require grinding and contain gluten. Grits are ready to cook and naturally gluten-free, making them accessible to more people.
Best Strategy: Store a variety of grains including grits, rice, oats, and wheat (if tolerated) to ensure nutritional diversity and prevent menu fatigue.
Signs Your Stored Grits Have Gone Bad
Even with proper storage, periodically check your grits for these warning signs:
- Rancid smell – Sharp, unpleasant odor indicates fat oxidation
- Off taste – Bitter or sour flavor means spoilage
- Visible mold – Any mold growth means immediate disposal
- Insect activity – Webbing, larvae, or adult insects indicate infestation
- Moisture in package – Condensation or clumping suggests seal failure
- Discoloration – Yellowing or darkening beyond normal color
If you notice any of these signs, discard the grits. When properly stored, however, old-fashioned grits should remain good for two decades or more.
Getting Started with Grits Storage
Ready to add grits to your emergency food storage? Here’s your action plan:
- Purchase old-fashioned grits in bulk – Buy from warehouse stores or online in larger quantities for better pricing
- Acquire proper storage materials – Get mylar bags, oxygen absorbers, and a heat sealer or use glass jars. We highly recommend PackFresh USA. Use promo code PROVIDENT to save at checkout.
- Repackage immediately – Don’t let grits sit in cardboard containers
- Label clearly – Include packaging date and expiration estimate (20 years out)
- Store in optimal conditions – Cool, dry, dark location
- Start using grits now – Familiarize yourself with cooking methods before an emergency
- Create a rotation system – Even with a 20-year shelf life, rotating ensures freshness
My Grits Story
I have to admit, I’m from the West Coast and I had never had grits growing up. I went to visit my son on the East Coast and he took me to a restaurant for breakfast, where they had grits as a side. I was hesitant. “What is this?” And he said, “Mom, you got to try it.” And it was actually delicious. It came out in this little bowl, and it had butter and cheese on it, and I was hooked. I thought, “How have I never had this before?”
Do you love grits? Or have you not tried grits? Maybe it’s time, because grits—especially this old-fashioned variety—could be a great addition to your long-term emergency stash. It’s cheap, it’ll fill you up, and it’ll store for a really long time.
Thanks for being part of the solution!
Jonathan and Kylene Jones