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Grains, rice & flours · Corn products

Grits

Coarsely ground corn simmered into a creamy porridge; a staple of the American South.

Also called: corn grits, hominy grits, stone-ground grits

A kind of cornmeal

1 recipe with it

What it is

Grits are coarse corn grains, made from dent corn or from hominy (hominy grits). Stone-ground grits keep more of the kernel and take longer to cook than quick or instant grits. They are similar to coarse polenta, but polenta is usually ground from flint corn and often finer.

How it’s used

  • Shrimp and grits
  • Breakfast grits with butter and cheese
  • Baked grits casseroles
  • Set and fried grits cakes

Characteristics

Taste
Mild, sweet corn.
Texture
Creamy with some grain.
When cooked
Whisk into simmering water, milk or stock and stir often; stone-ground grits take 45 minutes or more.
Sold as
ground
Cooking uses
Commonly cooked, Suitable for boiling

Storage

Cool, dry and dark. Airtight and cool; stone-ground grits keep best in the fridge or freezer.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Naturally gluten-free.

Nutrition per 100 g

Energy
370 kcal
Protein
7.65 g
Carbohydrate
79.09 g
Fat
1.75 g
Fibre
4.6 g
Sugars
0.57 g

USDA FoodData Central: Cereals, corn grits, white, regular and quick, enriched, dry.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Cornmeal — Coarse polenta-grade meal is the closest.

Related ingredients

Recipes with grits

More corn products