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.

Follow these tips for creamy, flavorful grits. Grits are a Southern soul food staple and the ultimate creamy comfort food. 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.

Regular or Old Fashioned Grits

Like quick and instant grits, they are processed to have a long shelf life, however, regular grits have more traditional texture and flavor due to their larger grind. Regular grits are also typically a cheaper option than other types such as stone ground that tend to be more expensive.

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.

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.

The word "grits" is derived from the Old English word grytt, meaning "coarse meal". In the Charleston, South Carolina area, cooked hominy grits were primarily referred to as "hominy" until the 1980s.

Stone-ground grits

They qualify as whole grains because the entire kernel is ground without further processing, leaving the germ and hull in the final product. They cook the slowest and spoil the quickest. You can make them last longer by putting them in the freezer.

Oatmeal is higher in both fiber and protein than grits. However, grits have more micronutrients like potassium, calcium and vitamin A. Furthermore, each choice offers unique health benefits to consider.

Make them creamier by cooking longer. Some folks add milk to the water and say that helps as well. The issue with using milk is scorching. Frequent whisking or stirring is essential with all types of grits.

What does baking soda do to grits? ›

Baking soda breaks through the structure of the grains of corn, encouraging gelatinization of the grits' starches so that they absorb liquid, thicken up, and get creamy in no time.

Serving Southern Grits

We often eat these grits as-is for breakfast (or topped with a fried egg or crumbled sausage). But they also make a delicious bed for stove-cooked beans or sautéed greens, and are a welcome side for weeknight dinners and holidays, too.

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.

No matter which variety, yellow or white, the beauty of grits is their versatility and ability to take on most flavors paired with them, although they are always best when cooked with milk instead of water. The flavor and consistency difference is truly amazing.

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.

No. Grits aren't even remotely like mashed potatoes, though they look like them in the photos on menus, sometimes. Grits are ground hominy corn.

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.