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.
"Were these magic grits? Did you buy them from the same guy who sold Jack his beanstalk beans?"
What’s a grit?
Outstanding!
“What’s a Grit”
Yep, you knew the My Cousin Vinny references would be flowing on this one.
The author seems to be obsessed with “thick, creamy consistency.” I think that is his takeaway here.
1. They are GOOD.
2. See 1 above.
Well, his name is Raman...................
Great scene. Great movie.
At the local place I go to for Breakfast, the Waitress always asks, Grits or Hash Browns? I always reply, Hash Browns.
Grits, more tasteless than Oatmeal. Yuck...
A newspaper................
Next best thing to scrapple.
Grits, yes!
Wall paper paste with lumps.
And now I'm proud to say that I've been grits free almost 51 years.
I call them ‘Egg Amplifiers’ or ‘Egg Extenders’ because I eat eggs over-easy. I mash the eggs up into the grits and suddenly I have 2 or 3 times the amount of eggs!................
You didn’t do them right.
See post #17.....................
The best thing about southern foods is that we don’t analyze it, we just eat it because ti tastes good.
Yes. Grits. Redneck soulfood!! 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.
https://shop.old-mill.com/collections/grains/products/yellow-grits
They’ve gotten a little too proud of their shipping rates, so I looked around and this substitute is just as tasty.
https://www.samsclub.com/p/prairie-mills-yellow-corn-grits-25-lb-bag/prod5460121
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