OK guys, and you ever so lovely ladies, you’ve gotta true lover of that southern staple food, gritts. Can anyone shed some light on their nutritional value and where they rack with “Foods that Makes You Look Good Nekid…”. I know a lot has to do with how they’re prepared. I make mine using chicken broth, add veggies like peas, brocolli and tomatoes, then season it up with herbs and spices. Sounds harmless enough, but I’m not sure what’s up with the base ingredient, corn gritts. Anyone familiar with the stuff and what it does to the waistline ???
Thanks…
I’m an ignorant northerner but aren’t gritts just cooked corn meal? We use ground corn to “fatten” feedlot livestock.
Grits are coarsely ground hulled hominy. Hominy has a GI of 40(pretty low). Don’t know about grits, probably only a little higher if you don’t get instant. I’ve never heard of the way you prepare it. The true Southern way is w/ a lot of butter, heavy cream and sugar or cheese and bacon, so your way is sounds healthier.
I’m still an ignorant northerner but isn’t hominy just a fancy word for ground corn minus the best parts (less the bran fiber and the germ where most of the nutrients are concentrated) leaving only the corn starch which is the same ingredient used in the high GI maltodextrin?
The germ is removed but it is not ground up.
I guess I was referring to the grits being ground up.