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.
You could look at grits as ‘Liquid Tortillas’ I suppose..................
Grits, like anything else, is good in moderation..........................
Maize sounds better for the University of Michigan's colors:
"Maize and Blue" or "Corn and Blue".......LOL!
Tech, tech tech....... grits are not is
See post #158..............
Bacon grits, cheese grits, grits with butter/sugar, BBQ shrimp and grits with andouille sausage, grits with over medium eggs popped on top with salt and pepper.
Shimmer1's were pretty good...
>>>Bacon grits, cheese grits, grits with butter/sugar, BBQ shrimp and grits with andouille sausage, grits with over medium eggs popped on top with salt and pepper<<<
I’ll take everything, but hold the Grits.
I’m from Mississippi
Seventh generation and I prefer good hash browns too
And for Grits I prefer hominy grits....I don’t know about his creamy mush
Ours had granular consistency
I do like grits but mostly either with butter and preserves or as a casserole with cheddar and chicken broth
Or Shrimp and Grits of course
Many southerners like hash browns....trust me
Scrapple has too much organ and brain meat for me
My older kin who ate chitlins and tripe liked it
I can eat it if it’s Franch
They do well with organs and culinary admittedly
The Grits I had way back when were kind of watery as I recall.
We are currently living in Natchez. Been here for a little over a year. We came from S. CA to be closer to my Wife’s Family. Grits aren’t a thing in CA. Never really heard of them until I flew to Charlotte, NC for Business back in the 90’s.
Just to reduce the number of (disapproving-LOL) Replies I have gotten since I posted my aversion to Grits, I will order them and give them a try in the near future at my favorite Restaurant.
They have the best deal in town, 2 Eggs over easy, Hash Browns, two Sausage Patties, Toast and Jelly, $4.95.
You can’t beat it with a stick. Once in a while I get their Biscuits and Gravy and a dinner plate sized Pancake (one is more than enough). Yummy, yummy, yummy.
If I order all that Food I’m still under $10, not including the Wheelbarrow they have to use to get me out of there.
Wardaddy is without question as Paul Harrell says something of a professional and no question regardless of how much grits may or may not suck. One thing the south does best is girls.
It’s just how it is.
My yankee pals come here from L.A. or Jersey or Chicago and they are like high on hospital quality dilaudid for the first time
Simply drunk on SWAP if they can get it....don’t get mad I’ll never use that acronym again
It spoils you.
It’s not to say I haven’t had non southern girls I adored...God love em
But here it’s just crazy especially the Deep South from Abilene to Dallas to Little Rock to Memphis to Huntsville to Chattanooga to Charlotte to Morehead city and a piece of southeast VA
And north of Orlando except for pockets around a Lewiston and Okeechobee
God blessed us and the culture enables women that love being split tails
I know Natchez well .....interesting sunken roads and old antebellum stuff everywhere
I was in Rodney two months ago
The cannonball in the church wall
Scrapple with berries and carrots and onions? No thanks!
I’ll stick to RAPA. with bacon.
It’s good!
Hello Kehoe!
I’m still here on the other side of the peninsula.
I have never eaten grits and shrimp but I hear it is delicious.
2 ½ pounds Fresh Shrimp (peeled, de-veined)
8 slices slices Thick Bacon (chopped, cooked and drained)
1 tablespoon Olive Oil
2 Whole Shallots (peeled and diced)
1 teaspoon Garlic (minced)
1 Whole Red Bell Pepper (seeded and diced)
1 Green Onions (whole bunch)
½ cups Beef Broth
¼ cups Heavy Cream
4 ounces Pepper Jack Cheese (shredded)
1 package Hot Sauce (to taste)
1 package Grits
Your description is correct ... for poorly made grits. You ate the wrong grits.
Having spent the first 40% of my life north of the Mason Dixon, and the next 60% continuously south of it ....you’ve missed out on good Southern cooking .... on shrimp and grits, shrimp/smoked sausage and grits, Dixie chicken / smoke sausage and grits .... Maybe you’ll give it a another chance someday post China virus, and break your record of 51 years. Head towards the Carolinas and Georgia and ask people where the locals get the best grits in town ... And if you are worried about the carbs ... skip a meal.
“Wall paper paste with lumps.”
You got them at the wrong place, looks like.
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