Ingredients 3 cups whole milk. 3 cups water. 6 tablespoons butter. 3 tablespoons sugar. 1 1/2 teaspoons salt. 1 1/2 cup quick grits (not instant) Garnishes. Butter (to taste)
Grits are a staple Southern American dish made from ground, dried corn and particularly rich in iron and B vitamins. Stone-ground varieties are more nutritious, as they undergo less processing than quick, regular, or instant types. Though grits are fairly healthy , they’re typically served with high-calorie ingredients.
Depending on the kind of grits you’re making , you can replace some of the water with stock or broth (chicken or vegetable) or milk, heavy cream, or buttermilk. Dairy adds richness and a touch of sweetness—ideal for cheese grits , or grits in a breakfast casserole.
Yes you can save them, they are also great as grit fritters the next day . If you want to reheat them just warm them in the microwave, you may need to add a little water.
The granules are then paired with either hot water or milk and cooked on the stove until they’re a thick, creamy consistency (similar to that of porridge). Grits can be served sweet with butter and sugar, or savory with cheese and bacon. They can serve as either a component of breakfast, or a side dish at dinner.
A. Grits , which are uniform fragments of kernels of corn that have had both the bran and the germ removed, are significantly less nutritious than some other cereals, like oatmeal .
Studies show that pure, high-quality corn grits have a lower glycemic response compared to milled rice or other varieties. This could be partly related to a better dietary fiber composition of corn grits . These grits may be more beneficial for those with diabetes (2). However, grits could be higher in carbs.
A cup of your grits has 38 grams of carbs , with 2 of those grams being dietary fiber. That means there are 36 net carbs in a cup of standard grits .
Grits are made from corn, a starchy vegetable, and are thus high in carbs . One cup (242 grams) of cooked grits packs 24 grams of carbs ( 1 ).
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The black/dark specks you see in your grits are the particles of germ that are left in the product. The germ of the corn kernel is naturally darker in color and it is absolutely normal to see grey/black/dark flecks throughout your corn grits.
Sweet & Savory: 9 Grits Recipes to Suit Every Taste Smothered Shrimp ‘N’ Grits . Brunchaholics. Sweet Grits with Strawberry Compote. I told you grits can be sweet or savory. Grillades ‘N’ Grits . Daring Gourmet. Creamy Cheddar and Herb Grits . A Dash of Soul. Roasted Chickpeas and Tomatoes with Garlicky Grits . Buttered Grit Cookies. Grilled Steak and Polenta. Breakfast Soufflé
When you cook grits , you ‘re re-constituting them, which means they’re going to expand a lot. Dry heat makes grits , well, dry. Reheat them on the stovetop with some water, stock or milk. Or else eat dry, lumpy grits .
Prepared grits should be stored in your refrigerator below 40°F immediately after use. Prepared grits should be stored in air-tight containers that help keep out moisture and other contaminants.