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How Do We Get Grits?

Published in Corn Products 2 mins read

Grits are a beloved dish, particularly in the Southern United States, and they are fundamentally derived from corn.

Grits are made from dried corn that has been ground down. The method and fineness of the grind can vary, leading to different types of grits.

The Process: Making Grits

The primary ingredient for making grits is dried corn kernels. These kernels undergo a grinding process to break them down into smaller pieces suitable for cooking.

One traditional and often highly regarded method for producing grits is the stone-ground process. As highlighted in the provided reference:

Stone-ground grits are made from whole kernel corn that's been pulverized in a stone mill to produce a more complex texture ranging from larger bits down to a fine powder.

This method preserves more of the corn's natural oils and nutrients and results in grits with a rich flavor and varied texture, requiring a longer cooking time compared to more processed types.

Types of Grits

While the basic principle involves grinding corn, different processing methods create various types of grits available today:

  • Stone-Ground Grits: Made from whole dried corn kernels ground in a stone mill. Offers a varied texture and full flavor.
  • Hominy Grits: Made from corn kernels that have been treated with an alkali process (like lye or lime) to remove the hull and germ before grinding. This process, called nixtamalization, also makes nutrients more available.
  • Quick Grits & Instant Grits: More finely ground or precooked and dehydrated versions of hominy grits, designed for faster preparation times.

Essentially, you get grits by taking dried corn kernels and grinding them down into varying degrees of coarseness, often after some form of processing like hull removal.