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.
Bump for later
yep, Amen!.....................
They’re only good at the Waffle House.
No they are not healthy. They are very high carb.
“Are They Healthy?”
yes, especially cooked with cream and butter with more butter on top when served ... bacon adds even more nutrition when included with sautéed shrimp used in shrimp and grits ...
“What Are Grits”
article explanation is piss-poor ... grits are ground hominy, and hominy is corn kernels treated with the nixtamalization process (soaked in a caustic solution) to dissolve hemicellulose, the major glue-like component of the maize cell walls, loosen the hulls from the kernels, and soften the corn, and release the B vitamins for absorption ...
https://en.wikipedia.org/wiki/Hominy
If I want to eat something fattening and loaded with carbs, there are *plenty* of other far more tasty options.
And waffles ain’t?..................
My mom used to make fried grits too.
Love grits.. but not as much as purple hull peas with sweet cornbread.
And maybe with a link or two of venison sausage to go with it?
I recently grabbed a box of creme of wheat which I thought was a box of grits. So I made some creme of wheat only because I hadn’t had it in decades AND IT IS GOOD!!!
Grits = good delivery system for butter and/or cheeses and/or breakfast meats and/or redeye gravy
Cream of Wheat or oatmeal = good delivery system for brown sugar, maple syrup and fruits
Grits are meant to be savory, not sweet.
And BTW...I don't have the first bloody clue what polenta is.If I had any energy I could look it up though.
They didn't ask about that.
“Grits, more tasteless than Oatmeal.”
oatmeal is fabulous when cooked with half-half and seasoned with cinnamon, butter, and a bit of brown sugar; nuts added for crunch are good too
same with grits: cook with butter, milk, a bit of salt and pepper and then season with more butter ... grits can be baked the next day with cheese on top ... YUM!
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