What are grits, and what are they made from?
Grits are many things: they’re tasty, adaptable, and incredibly simple to prepare. But what exactly are they, and where do they come from?
What exactly are Grits?
Grits are made from dent corn, which has a softer, starchier kernel compared to other varieties of corn. The kernels are processed to remove the outer husk, dried, and then ground into smaller pieces.
The simplest—and most popular—way to enjoy grits is to cook them, then mix in butter and milk. However, the classic Southern dish is often enhanced with cheeses, seasonings, sauces, meats, seafood (like shrimp and grits!), and vegetables.
Grits vs. Polenta vs. Cream of Wheat
If grits are simply ground corn kernels, then what exactly is polenta? In essence, it's the Italian version of grits. The main difference is that grits are made from white corn (or hominy), while polenta comes from yellow corn. You can swap one for the other if needed, but keep in mind that polenta has a coarser texture, which will slightly change the outcome.
On the other hand, cream of wheat is made from ground wheat kernels. While it may look similar to grits and is cooked in a comparable way, the texture is very different once prepared. As the name suggests, cream of wheat is smooth and creamy, while grits have a more granular texture.
Different Types of Grits
- Stone-ground: Whole dried kernels are ground between the stones of a gristmill. They're often speckled and have a richer corn flavor. This is the old-fashioned way of making grits.
- Hominy: Unlike stone-ground grits, which are made from whole kernels, the kernels that are used to make hominy grits have had the hull and germ removed.
- Quick: Quick grits are very finely ground and processed to cook quickly.
- Instant: These grits have been pre-cooked and dehydrated—all you need to do is add boiling water.
Are Grits Good for You?
It depends. Stone-ground grits are the healthiest choice because the corn kernels are ground in their entirety, meaning you get the full nutritional benefits of the whole corn.
They also tend to be less processed (though this means they have a shorter shelf life). Other types of grits are milled with the hull and germ removed, which strips away the fiber and iron-rich outer layers, leaving mostly the starchy core.
Another thing to keep in mind is what you add to your grits. While plain grits aren’t inherently unhealthy, many people load them up with butter and cheese. Though they taste great, these fatty toppings make grits less of a health food choice.
Are Grits Gluten-Free?
Since grits are made from corn, not grains like wheat, barley, or rye, they are naturally gluten-free.
However, be sure to check the labels before purchasing—many mainstream grits brands are not guaranteed gluten-free due to potential cross-contamination during processing.
Are Grits Keto-Friendly?
Because corn is high in carbohydrates, grits are not the best option for those following a ketogenic diet.
The History of Grits
Long before grits were paired with shrimp in upscale Southern eateries, Native Americans were enjoying a dish called "rockahomine," which was essentially mashed corn.
Early settlers in Jamestown, Virginia, renamed the dish "hominy."
Affordable, hearty, and simple to prepare, grits quickly became a beloved food, especially in the Southern United States.
How to Cook Grits
Remember the 4:1 ratio when preparing grits. For every cup of grits, use four cups of water.
- Bring the water to a boil and add about one teaspoon of kosher salt for each cup of grits.
- Slowly whisk or stir in the grits.
- Reduce heat to a low simmer and stir occasionally, cooking until the grits reach a thick and creamy consistency.
Grits Recipe Ideas
While plain grits have their charm, they truly shine when enhanced with butter, cheese, and other flavorful additions. Check out our collection of 10 Creamy Cheese Grits Recipes for some tasty ideas. Here’s a sneak peek at a few of the irresistible recipes you’ll find:
- Cheese Grits Casserole
- Grits, Sausage, and Egg Casserole
- South of the Border Shrimp and Grits
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