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.
I am with your husband, Guenevere. To me, grits are a savory food. Butter and salt at a minimum. Fried eggs and bacon, preferred. Adding sugar to grits is like Hawaiian “pizza”. Just plain wrong, though don’t tell me wife. She loves ‘em.
i forgot add raisins for the oatmeal ...
It is corn, twice humiliated. Butter and brown sugar make them a treat.
If you put enough butter, maple syrup / brown sugar, raisins / dried cranberries / dried fruit, nuts and creme on them they are edible but so is cardboard after all of that.
I love grits.
???
Scrapple is basically sausage. Much more than just attitude to me!
Sorry, but butter, salt, and pepper make them wonderful.
‘Grits, more tasteless than Oatmeal. Yuck...’
Not when you get done adding some kind of salt, something sweet, and some kind of fat. Then they’s just some smooth and creamy saltysweetfatty-GOOOD....Mmm, mm! Try adding some bacon and maple syrup—tastes just like smooth, creamy bacon and maple syrup!
Wrong...they're made from dried ground hominy...which is made from corn!!!
Of course nothing tops bacon.
For cane syrupless Yankees........ here it is.....
Grits should be served with salt,pepper and butter...no self respecting southerner would put syrup or honey on grits!!!
>>>More tasteless than oatmeal? Better see a doctor; your tastebuds are dying<<<
LOL...
I also dislike SPAM, Beets, Lamb Chops, Beef Liver, Clams, Oysters, Raisins, Squash, Sushi, Venison and most Light Beers (especially Michelob Ultra). I’ll blame my Taste buds for that too.
DISCLAIMER: I LOVE BACON, well done of course.
Now I have horrified hundreds of FReepers. Oh my...
I think a lot of it has to do with the consistency of the Food.
My Mother said I was a picky eater. I guess she was right.
Agree!!!
Agreed!!!
grits[ grits ]SHOW IPA
noun (used with a singular or plural verb)
Also called hominy grits. coarsely ground hominy, boiled and sometimes then fried, eaten as a breakfast dish or as a side dish with meats.
grain hulled and coarsely ground.
“I could be wrong, but growing up in the South, it was my understanding that grits, like many other southern dishes (corn bread, lard fried chicken, lard fried pretty much everything, etc) came out of the poor south having very little to feed itself with post civil war, and these recipes provided the minimal substance and nutrition.”
Bit off topic but my Mother always said that the Southern tradition of having Blackeyed peas, salt pork(jowl), cornbread and greens for New years day came from waking up poor in the South looking around and finding all that was left to eat at that point in the winter was, a few cups of dried Blackeyed peas, some almost rancid salt pork, cornmeal, and whatever scraggly, turnip, mustard or collards was left in the garden.
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