What are grits? Everything you know about the Southern dish
Whether you enjoy them for breakfast with a hunk of butter or alternatively topped with spicy shrimp for a seafood dinner, grits are a versatile pantry staple, and have been around since the 1500s. Native American tribes in the Southeast were the first to consume grits, then settled in the southern half of the United States to become an essential part of their culinary culture. However, you don’t have to be from the South to enjoy a dish of it.
“Gravel is my weakness,” says Ray Drummond. She even serves them as a side dish to steaks and a base for a delicious beef soup. leftovers? “Put them a fried egg for breakfast,” she says. But if you’ve never experienced the magic of grits before, you might be wondering: What exactly is it, anyway? Keep reading for everything you need to know. Then head to your nearest grocery store, scoop some up, and make a plate of cheesy grits. You’ll become a believer in grits after just one bite.
What are real pebbles made of?
Grits are simply ground corn. They start with spiked corn—a less sweet, starchier version of the corn on the cob you eat during the summer. This corn is hulled, dried and ground between a stone or using a steel roller. But how you grind it affects its taste and texture. Stone ground grits usually have a more pronounced corn flavor. You’ll also find grits made from both yellow and white corn (although some specialty grits are made from blue corn), and yellow often has the stronger corn flavor of the two. Instant and quick-cooking varieties are ground more finely and have a milder taste.
Are grits healthy for you?
Grits are rich in fiber and carbohydrates, and are also a good source of iron and other vitamins. Stone-ground freekeh tends to have more nutritious qualities than instant or quick-cooking freekeh because it is less processed. Of course, as with any ingredient, how you prepare it makes a big difference in its nutritional value.
What is the difference between cornmeal and grits?
Both are made from spiked corn, but the difference is how that corn is ground. Grits have a rough texture, while cornmeal is finely ground into a flour-like substance. You can buy cornmeal coarse, medium, or finely ground, but even the coarsest flour is often not as coarse as bulgur. Cornmeal is best used for breading fried fish or baking a batch of skillet cornbread. This is it also It differs from polenta, which has a coarse and flaky grind compared to grits.