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    Kitchen Dictionary: grits

    Grits is a type of maize porridge. Commonly served in the Southern parts of the USA and southern Manchuria (where it is named gezi). Grits or hominy grits are made from corn, which are traditionally done by a stone mill. Grits coarse whitish grains come from hominy. The word grits originates from the English word meaning “grytta”, which means a coarse meal of any kind.
    Grits are normally served at breakfast time, but can also be served at any meal.
    Grits are similar to farina and polenta. In the US polenta is referred to as cornmeal mush and is sold precooked and then chilled in stick form to be sliced and fried for breakfast.
    Varieties include quick-cooking and instant. When grits are boiled and served with water, milk and butter it resembles cream of wheat.


    Season: available year-round

    How to select: Available all year round in grocery stores. Being easier to find and popular in the Southern US states.

    How to prepare: Grits are simply prepared by boiling into porridge, they boil until the water evaporates and leaves them semi-solid.

    Substitutions: polenta meal, buckwheat or barley grits

    More Grits Recipes
    Popular Grits Recipes
    Cheesy Shrimp & Grits Casserole
    Crook's Corner Shrimp and Grits
    Southern Grits

    Nutrition Facts

    Calculated for 1 cup
    Amount Per Serving %DV
    Calories 950
    Calories from Fat 40 (4%)
    Total Fat 4.5g 6%
    Saturated Fat 0.9g 4%
    Monounsaturated Fat 0.0g
    Polyunsaturated Fat 2.2g
    Trans Fat 0.0g
    Cholesterol 0mg 0%
    Sodium 2mg 0%
    Potassium 362mg 10%
    Total Carbohydrate 203.3g 67%
    Dietary Fiber 11.8g 47%
    Sugars 11.8g
    Protein 19.7g 39%

    How is this calculated?

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