Posted on 08/24/2020 9:33:52 AM PDT by Red Badger
Grits are a popular dish widely consumed across the Southern United States.
They’re made from dried, ground corn (Maize) cooked in various liquids — including water, milk, or broth — until the mix reaches a thick, creamy, porridge-like consistency.
While grits are incredibly popular, many people wonder whether they’re good for you.
This article reviews grits, including their nutrition, benefits, and whether they’re healthy.
What are grits?
Grits are a popular Southern American dish made from crushed or ground corn.
They’re most commonly served as a breakfast or side dish and usually made from a variety of corn called dent corn, which has a softer, starchy kernel (1).
The crushed corn granules are typically cooked in either hot water, milk, or broth until they reach a thick yet creamy consistency that is similar to porridge.
Grits are often paired with flavorful ingredients, such as butter, sugar, syrups, cheeses, and meats like bacon, shrimp, and catfish.
You can purchase several varieties of grits, including:
Stone-ground. These are made from whole, dried corn kernels that are coarsely ground in a mill. This type is harder to find in grocery stores because it has a short shelf life and takes 30–60 minutes to cook on the stove (2). Hominy. These are made from corn kernels soaked in an alkali solution to soften the tough pericarp (outer shell or hull). The pericarp is rinsed, then removed, and the corn kernels undergo further processing to make hominy (3Trusted Source). Quick and regular. These types undergo processing, which involves removing the pericarp and germ (nutrient-rich embryo), so they have a longer shelf life. Regular versions are medium ground while quick are finely ground (2). Instant. This precooked, dehydrated version has had both the pericarp and germ removed. They’re widely available in grocery stores.
Summary:
Grits are a popular Southern American dish made from ground, dried corn. They are typically cooked in milk, water, or broth until they reach a thick, creamy consistency.
Grits nutrition facts
Grits contain a variety of vitamins, minerals, and antioxidants.
One cup (257 grams) of cooked, regular grits provides the following nutrients (4):
Calories: 182
Protein: 4 grams
Fat: 1 gram
Carbs: 38 grams
Fiber: 2 grams
Folate: 25% of the Reference Daily Intake (RDI)
Thiamine: 18% of the RDI
Niacin: 13% of the RDI
Riboflavin: 12% of the RDI
Iron: 8% of the RDI
Vitamin B6: 7% of the RDI
Magnesium: 5% of the RDI
Zinc: 4% of the RDI
Phosphorus: 4% of the RDI
What’s most impressive about grits is that they’re high in iron, which is essential for red blood cell production. They also include many B vitamins, such as folate and thiamine, as well as trace amounts of potassium, pantothenic acid, calcium, and vitamin E (5Trusted Source).
However, regular versions contain fewer vitamins and minerals — like calcium and vitamins A and C — than the stone-ground varieties made from whole corn kernels (4).
That’s because they undergo several stages of processing, which removes nutritious parts of the corn like the pericarp and germ (2).
Summary:
Grits provide a variety of nutrients and are especially high in iron and B vitamins. Stone-ground varieties are more nutritious, as they don’t have the pericarp and germ removed.
“If you dint want grits, why’d y’all order breakfast?”
Bob Evans restaurants have fried grits (or at least they did).
People don’t go to Waffle House for health food!..................
Of course not. I only said the grits were good there. I never suggested Waffle House was healthy either.
I do eat Oatmeal with Maple and Brown Sugar.
I have it for a while and then take a break from it. Prefer it on cold Winter Mornings to warm my Tummy. LOL
My Grits tasting experience was many years ago, but I have no desire to try it again. There is just something about it I can’t get past. Kind of like hanging out with Democrats.
I’ve been doing that second version for many years, except using plain old yellow cornmeal. I’ve always called it “fried mush”. Best to use a very hot cast-iron skillet, to get it good and crisp.
Grits are a vehicle that one uses to carry things that taste good down one’s throat.
“I’m partial to the stone-ground yellow corn grits as sold by The Old Mill, Pigeon Forge, TN. Has a distinct corn taste not found in white grits.”
Those of us of Italian Heritage call that polenta.
And you’re right, I didn’t think of it until now, but polenta definitely has more of the Corn flavor than white grits. I guess that’s why I’ve always preferred it.
Never go to Waffle House after 10 pm................
“MUSH! All the children have MUSH!”-Scene from the Our Gang comedies.
I have never eaten mush as I have always seen bad things about it. I’ve eaten Wheat farina, various other cereals but never mush.
I believe mush and grits are the same thing.
Never had scrapple, but when my wife goes to North Carolina to visit her mother, I always ask her to bring back some livermush. It’s excellent, especially the hot version.
Mama always used a double boiler, so that’s how I did it for years. A couple of years ago, I tried a mini-sized crockpot, and that does really well. Coat the inside with cooking spray, and it helps keep it from sticking.
“I’ve been doing that second version for many years, except using plain old yellow cornmeal. I’ve always called it “fried mush”. Best to use a very hot cast-iron skillet, to get it good and crisp.”
My mom made “fried mush” also. Loved it, and yes a good cast iron skillet is great.
My mom had two cast iron skillets. One with a flat bottom and one with a bottom shaped like a “grill”, with ridges, just right for grilling meat.
“I believe mush and grits are the same thing.”
My grandmother from Kansas used to feed us fried mush for breakfast when we would visit. I hadn’t had grits yet so I didn’t know what it was. She would fry it and then put Jam On It.
It just needs to get a better name, mush is not at all appealing.
Belisle’s?
“I’ve been doing that second version for many years, except using plain old yellow cornmeal. I’ve always called it “fried mush”. Best to use a very hot cast-iron skillet, to get it good and crisp.”
My mom made “fried mush” also. Loved it, and yes a good cast iron skillet is great.
My mom had two cast iron skillets. One with a flat bottom and one with a bottom shaped like a “grill”, with ridges, just right for grilling meat.
For Breakfast:
Grits with Butter, Salt, Pepper
Gheese grits as above
For supper:
Shrimp ‘n Grits per the recipe of your choice
Polenta - trendy Italian food. My wife watches a lot of Food Network shows and they use it all the time. Apparently in some parts of Italy, they prefer to eat polenta instead of pasta.
Another use for grits is in shrimp and grits which is on the menu at lots of restaurants. My wife always orders it if it's on the menu.
Mush is made from cornmeal, grits is made from whole kernal corn.
I’ve eaten mush and it’s not bad with some additives, same as grits, like sweeteners or cheeses or even spices........
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