I don't eat grits on a daily basis, but grits are corn-based, which means they grow lovely and thick from the starch in them. Overcooking any starch used as a thickening, such as corn starch, will cause it to break down (become runny). The best way to avoid this is to not overcook them. However, if you do want to fix some for yourself or others, here's how to stop them from getting too soft. Grits are traditionally made with stone-ground corn that has been dried first, which adds to their flavor. But because quick-cooking varieties of corn are now available, some manufacturers also sell pre-cooked grits. These come in two types: regular and quick-cooking. Regular grits are cooked like pasta and take about 20 minutes to prepare. Quick-cooking ones can be added to boiling water and cooked within 10 minutes. Both regular and quick-cooking grits are made by simply pouring hot water over corn flour (which is just corn meal that has had most of its fiber removed) and letting it cook until the water evaporates. This process leaves behind the soluble starch that gives grits their thickening power. When cooking regular grits, it is important to keep an eye on them so they don't burn. Once they reach the desired thickness, you can add salt to taste.