Rich & Creamy Grits Recipe (and What Are Grits Anyway?) (2024)

FAQs

What are grits made of? ›

Grits are made from ground corn, typically from less sweet, starchy varieties often referred to as dent corn. Grits can be made from either yellow or white corn and are often labeled accordingly.

The key to cooking old-fashioned grits is going low and slow—use a low heat so the grits simmer and slowly release their starches, which creates a decadent, silky texture. Whisking constantly during the first couple of minutes, and frequently throughout the rest of the cooking process, will prevent lumps from forming.

Grits are a type of porridge made from coarsely ground dried maize or hominy, the latter being maize that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. Grits are cooked in warm salted water or milk. They are often served with flavorings as a breakfast dish.

Grits are a healthy and versatile food that can be enjoyed in a balanced diet. They provide carbohydrates, fiber, and several important vitamins and minerals.

Grits are a creamy Southern dish made from ground corn. While they're high in carbs and can increase blood sugar, you can eat them in moderation if you have diabetes. Just be sure to pair this savory porridge with healthy, low-carb ingredients and choose less processed, stone-ground varieties when possible.

Similar to cornmeal, grits are made from dried and ground corn but are usually a coarser grind. Grits are often made from hominy, which is corn treated with lime (or another alkaline product) to remove the hull.

Oatmeal has more fiber and protein, grits have more iron and B vitamins. However, oatmeal has a lower glycemic index. So for blood sugar control, oatmeal could be a better option. But when balanced right, both oatmeal and grits can fit into a healthy diet.

Since polenta and grits are both made from ground corn, you can use them interchangeably. Bear in mind that grits are higher in starch than polenta, so if you sub in polenta for grits, you won't have to stir it as frequently, but it won't cook up as creamy as grits.

Opt for whole grains such as 100% whole wheat bread and pastas, oatmeal, brown rice, quinoa, and stone-ground grits. If you have white rice, be sure to include vegetables at your meal.

Cream of wheat is slightly lower in fiber than grits and is also an enriched grain. It has iron, B vitamins, and folic acid added. Also, cream of wheat does not contain the healthy carotenoids lutein and zeaxanthin found in grits.

Why do bodybuilders eat grits? ›

When trying to gain muscle and adhering to a hyper-caloric diet, eating the large amount of food necessary can sometimes be difficult. Cooking up some grits leaves you with a porridge that can be easily consumed without taking up that incredibly valuable space in your stomach!

Cynthia Greenlee, editor of Southern Foodways, shared with me that “Grits, and its variations, are centuries-old” and American interpretations are a mixture of native, African American, and White southern versions of the dish.

DEGERMINATED WHITE CORN GRITS, SALT, CALCIUM CARBONATE, REDUCED IRON, NIACINAMIDE*, BHT AND CITRIC ACID (TO PRESERVE FRESHNESS), THIAMIN MONONITRATE*, RIBOFLAVIN*, FOLIC ACID*.

Grits originated during the 16th century among the Native American Muskogee tribes of southeastern states, including Tennessee, Alabama, Georgia, and Florida. These tribes are credited with grinding dried corn into a coarse, gritty texture and serving it to colonists.