The world of ground corn is vast. It ranges from the well-known grits, to polenta and cornmeal. Confused? Dont worry, we will break it down for you in this blog post!
Grits — beloved throughout the American South and among those with connections to it — are traditionally made from dent corn. Dent and flint are both types of field corn, which is a far cry from the sweet corn you eat off the cob.
Grits are a Southern staple
Grits are a staple down South. We eat them simmered and buttered for breakfast, or served with spicy shrimp or a grilled steak anytime we can get them. We fry up cold pieces of leftover grits until crispy. We turn grits into casseroles of garlic, eggs, and Cheddar cheese. We tote these grits casseroles to potlucks, serve them at Easter, fix them when there are few provisions in the house. Grits are simple, sustaining, and very Southern.
Let’s start with grits
Stone-ground grits, like we make here at The Old Mill, are finely ground, dried and hulled white or yellow corn. We stone-grind the corn into grits using water-powered, large and heavy stones. Grits, like ours, are intentionally coarse-textured and take a bit longer to cook than supermarket brands. You can count on 40 to 45 minutes to prepare them. But they’re worth the wait to get that taste of freshly milled corn.
How to Process Field Corn into Corn Meal & Grits #Corn #foodstorage
FAQ
Are grits just ground corn?
Are all grits made from hominy?
What kind of corn is used to make cornmeal?
Can you make grits with cornmeal?
Don’t confuse grits with cornmeal. “Dent corn” makes grits and cornmeal (the kernels are softer with a slight dent in the top), but it has a finely ground texture that works well in baked goods like cornbread and as a breading for fish. To make good grits, salt your water generously. Grits absorb more salt before they are cooked rather than after.
Is it good to have grits?
Grits is typically a porridge made out of corn meal. As corn kernels are highly processed to turn into fine powder, simple carbohydrates are present dominantly in grits. Hence, its not recommended for individuals with insulin sensitivity, diabetes and obesity. Besides, grits can be consumed occasionally only, say 30 grams of serve per week.
What is the difference between grits and cornmeal?
Similar to cornmeal, grits are made from dried and ground corn but are usually a coarser grind. Grits are often made from hominy, which is corn treated with lime—or another alkaline product—to remove the hull. The corn used to make grits is often referred to as “dent” because of the indentation found in each corn kernel after it has dried.
What is the difference between stone ground grits and granulated corn?
Because the entire kernel is ground, including the germ, stone-ground grits often have a speckled appearance, a more toothsome texture, and a rich corn flavor. Stone-ground grits are less processed, which makes them more perishable, so store them in the freezer, not the pantry. The only difference between these types is in granulation.