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

FAQs

What are grits? ›

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. The consistency of grits varies.

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.

If you want seriously smooth and creamy grits, though, I'd recommend using Quaker old-fashioned grits rather than stone-ground. While you can make grits from just the ground corn and water, for truly rich and creamy grits, we're going to use a mixture of water, milk, cream, and butter to cook them in.

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.

Grits are made from coarse-ground or coarser-than-coarse-ground cornmeal, and the term can refer to both the ingredient and the finished dish, most popular in the South.

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.

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.

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.

Serving Southern Grits

We always add cheese to our grits — either Parmesan or sharp cheddar. But you can certainly skip the cheese altogether; some people prefer theirs without. We often eat these grits as-is for breakfast (or topped with a fried egg or crumbled sausage).

What are Martha White's grits? ›

Martha White Grits

Made from white corn, Jim Dandy Quick Grits cook up hot and creamy in just five minutes. Share the goodness of Jim Dandy Quick Grits with your family – not only for breakfast, but also in delicious side dishes and casseroles.

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.

Depending on the kind of grits you're making, you can replace some of the water with stock or broth (chicken or vegetable) or with dairy such as milk, heavy cream, or buttermilk. Milk adds creaminess and a touch of sweetness—ideal for cheese grits—while cream adds even more richness to grits in a breakfast casserole.

Health benefits

It helps fill your stomach after a meal to keep you feeling full, and it helps in preventing constipation. Two of the antioxidants contained in grits – lutein, and zeaxanthin – helps in protecting against age-related eye diseases. They reduce the risk of Anemia, as they are loaded with iron.

Today, grits are made with either hominy or stone-ground corn and are boiled and then usually combined with butter and milk.

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.