![]() ![]() Regular grits are a bit more coarse and take longer to cook, while quick grits have a finer texture and cook in about 5 minutes. The difference between regular and quick grits is their texture. The majority of nutrients are lost through this process but are added back in, or enriched, after the grinding. Regular and quick grits are soaked and stripped of the hull and germ, and the remaining starch is dried and then ground. The germ remains in the mixture, so these grits retain their B vitamins and vitamin E, but some fiber is lost. ![]() Once the hull is removed, the remaining kernel is dried and ground. ![]() To remove the hull, the corn kernel is soaked in an alkaline mixture like baking soda and water or lime. Hominy grits are known for their longer cooking time. They may also be labeled as “old-fashioned grits.” Hominy The germ and hull remain in the final product, making these grits rich in fiber, B vitamins, and minerals. The entire corn kernel is dried and ground between two large stones. These are the most nutrient-rich form of grits. The main varieties of grits are: Stone-ground The grind impacts their nutritional profile, cooking time, and flavor. They range from very rough and thick to a more finely ground variety. The main difference is their coarseness and how much of the corn kernel is in the product. Grits are available in a few different varieties. While grits are a carbohydrate-filled dish, when paired with other healthy ingredients like lean protein or vegetables, they can be part of a balanced diet and have a limited impact on your blood sugar level. Grits are cooked in a hot liquid, typically water or milk for breakfast or broth for a more savory dish. They were first introduced to the early American settlers by the Native Americans. “Grits” means “coarse meal.” This coarse meal is made from starchy corn kernels, and while similar to cornmeal, it is rougher and grainier. But what are they, and how are they different from other types of porridge, like polenta? It is also the base of the widely popular meal of shrimp and grits on many southern restaurant menus. This creamy, thick, porridge-like dish is a classic breakfast in many southern states. ![]()
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