Grits

Grits are commonly used as a breakfast dish, often served with butter and cheese, or as a side dish with meats and vegetables. They also serve as a base in casseroles, soups, and stews.

One cup (240g) of cooked grits contains approximately 182 calories (American), or 762 kilojoules (European/Azjan).

Each serving contains about 4 grams of protein, making it a modest source of this vital nutrient.

Grits are low in fat, with around 1 gram per cup.

Carbohydrates are present at about 38 grams per cup, primarily in the form of complex carbohydrates.

Grits provide a range of B vitamins, especially niacin and folate.

Essential minerals found in grits include iron, magnesium, and selenium.

Consumed in moderation, grits can contribute to a healthy diet, providing energy and key nutrients while being naturally gluten-free.

Grits are high in carbohydrates and may not be suitable for those on low-carb diets. Additionally, when prepared with high amounts of butter, cheese, or salt, the health benefits may be offset by increased fat and sodium intake.

Grits are often used in shrimp and grits, cheese grits, and grits bowls with a variety of toppings.

They can be boiled, baked, or fried, offering diverse textural outcomes from creamy to crispy.

Grits pair well with savory flavors such as bacon, shrimp, and sharp cheeses, as well as sweet toppings like honey or fruit.

Grits are a versatile and nutritious food ingredient with a rich history in American cuisine and parallels in European and African dishes. They can be used in a wide range of recipes, from breakfast to dinner, and offer health benefits when prepared thoughtfully. Grits are a global food that has been adapted to fit local tastes and culinary traditions, making them a beloved staple in pantries around the world.