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Per 100g
Nutrition data source: USDA FoodData Central
Common measurement equivalents in grams
A quintessential Southern comfort food, this bowl features slow-simmered, stone-ground grits enriched with whole milk and butter, then loaded with sharp cheddar cheese. Crowned with crispy bacon and fresh scallions, it's a hearty and deeply satisfying meal perfect for breakfast or brunch.
Creamy, stone-ground grits topped with a rich, spicy gravy of sautéed shrimp and smoky Tasso ham. A true taste of New Orleans, this dish is the ultimate Southern comfort food, perfect for brunch or dinner.
Creamy, cheesy stone-ground grits provide the perfect bed for savory shrimp, smoky bacon, and spicy andouille sausage, all smothered in a rich, flavorful sauce. A true taste of the American South.
Yes, stone-ground grits are a nutritious whole-grain option. They are a good source of dietary fiber for digestive health, provide complex carbohydrates for sustained energy, and contain antioxidants like lutein and zeaxanthin which support eye health.
A 100g serving of stone-ground grits contains approximately 361 calories and 76.8g of carbohydrates. They also provide about 7.9g of protein and 3.9g of fat, making them a hearty energy source.
Naturally, stone-ground grits are gluten-free because they are made from corn. However, those with celiac disease should check for a 'certified gluten-free' label to ensure the product wasn't processed on shared equipment with wheat.
No, stone-ground grits are not considered keto-friendly. With over 76g of carbohydrates per 100g, they are a high-carb food that would likely exceed the daily carb limit for a ketogenic diet.
Stone-ground grits require a longer cooking time than instant varieties, usually 30 to 60 minutes. Use a ratio of 4 parts liquid (water, milk, or broth) to 1 part grits, simmering on low heat and stirring frequently until creamy.
Stone-ground grits are less processed and retain the corn germ, offering more flavor, texture, and nutrients. Instant grits are precooked and dehydrated for speed, but they lose much of the fiber and rich corn taste found in stone-ground versions.
Because stone-ground grits retain the natural oils of the corn germ, they can go rancid if left in a warm environment. Store them in an airtight container in a cool, dark pantry, or ideally in the freezer to maximize freshness.
stone-ground grits is a versatile ingredient found in cuisines around the world. With 361 calories per 100g and 7.9 grams of protein, it's a nutritious addition to many dishes.
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View all other →Discover 3 recipes featuring stone-ground grits with step-by-step instructions.
Browse recipes →In a cool pantry, they typically last 6 to 12 months. When stored in the freezer, they can stay fresh for up to two years, as the cold temperatures prevent the natural oils from spoiling.
They have a rich, robust corn flavor and a coarse, 'toothsome' texture. Unlike mass-produced grits which can be bland, stone-ground varieties are prized for their rustic mouthfeel and ability to absorb savory flavors.
Diabetics can eat stone-ground grits in moderation, as they are a complex carbohydrate with more fiber than refined grits, which helps slow glucose absorption. However, it is important to monitor portion sizes and avoid adding excessive sugar or high-fat dairy.