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

FAQs

What are grits made out 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.

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 themselves have their roots in Native American culture, but it is believed the name “grits” comes from the Old English word “grit” which means “coarse meal.” Gristmills, which turned locally grown corn into grits and cornmeal, used to be numerous in the South but were replaced by steel-rollers in the mid 18th ...

Health Benefits of Grits

Grits are a good source of complex carbohydrates, providing energy to your body. They are also a good source of fiber, which can help to regulate digestion and promote a healthy gut. Grits are low in fat and cholesterol, making them heart-healthy food choices.

Conclusion. Adding grits to your dietary plans is a great move. They are a versatile food option that's packed with iron, B vitamins, antioxidants, and several other nutrients. As with all other foods though, be mindful of the possible downsides like nutrient loss during production and a high carb count.

Or perhaps it was the idea that oatmeal is inherently healthier than grits, which isn't necessarily true. According to Livestrong, oatmeal offers more fiber and protein than grits do, but grits contain more micronutrients that you need in your daily diet. (They both contain similar numbers of calories per serving.)

Soak your grits overnight before cooking for best results.

This is a tip I learned from Nashville-based chef and cookbook writer Sean Brock. When you soak your grits overnight, they cook faster and taste creamier.

Grits, which are made from crushed or ground corn and have roots in Native American culture, are widely consumed by Southerners in a variety of ways. Me? I personally like mine with sausage, cheese, and an over-medium egg for the ultimate combination of flavor and texture.

It`s a tradition. ”Northerners don`t like grits because they expect them to have a lot of taste,” says Carl Allen, owner of Allen`s Historical Cafe in Auburndale, Fla. ”And as anyone who has eaten them knows, grits don`t have much taste. They`re just kind of blah, very bland tasting.”

One of the waitresses was a Southern lady with a very feisty attitude. Whenever somebody pissed her off she would say: “Kiss my grits!” Which would be a polite way (because Southern people are always very polite) of telling them to kiss her butt.

What are grits called in the South? ›

Grits is known as hominy in South Carolina

For example, cooked grits is called "hominy" in South Carolina (per The Local Palate). While grits is made from hominy corn, in the rest of the US, "hominy" refers to the whole hominy corn kernels.

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.

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.

Grits contain more vitamins, minerals, and antioxidants than rice which can help to reduce the risk of heart disease, type 2 diabetes, anemia, and some cancers. They are also high in multiple B-complex vitamins including folate, niacin, pyridoxine, riboflavin, and thiamine.

Grits are made from dried, ground dent corn, with a higher starch content than other corn varieties. The ground corn is boiled with milk, water or broth to reach a creamy, porridge-like consistency.

The black/dark specks you see in your grits are the particles of germ that are left in the product. The germ of the corn kernel is naturally darker in color and it is absolutely normal to see grey/black/dark flecks throughout your corn grits.