I don't mill your grits until I fulfill your order. Why does this matter? All of my products are whole-grain, and this means they aren't the shelf stable, flavorless or worse, rancid milled goods that have been sitting on the grocery store shelf since who knows when. The difference is not only in the freshly-milled flavor, but in the nutritional value.
Whole grain products are an essential part of a balanced diet. As the scientific evidence grows relating to the importance of gut bacteria, scientists have discovered that resistant starch is essential for the fermentation that your gut bacteria feeds on.
Since resistant starch isn't absorbed in the small intestine, it doesn't raise blood glucose levels unlike simple, refined starches. This makes resistant starch essential to maintaining a healthy body weight. Whole-grain grits are by far the most resistant starch-abundant food available.
Grits make a healthy and flavorful alternative to potatoes and pasta, or any starch, and can be served as porridge, grilled, or fried. But no matter how you serve them, they must be cooked in liquid first. Water works fine, but more flavor can be added by cooking them in stock vegetable stock, chicken stock, beef stock, and pork stock all work quite well, as does bullion and bases.
Additionally, any kind of milk can be added to your liquid I wouldn't recommend chocolate milk, though This includes skim milk if that's what you like , but I go for whole milk, half and half, or heavy cream. I've found that if I start with any kind of milk, I achieve the best results by thinning the milk with some water. Grits are traditionally cooked on the stove-top, but with stone-ground, you may decide a slow cooker is more convenient.
Each brand takes slightly different lengths of time to cook because the size of the grind makes all the difference. Grits are very similar to other popular dishes, such as cornmeal and polenta, but they are not the same thing. Polenta is an Italian dish made from a coarse grain of cornmeal, whereas grits use a finer grain of ground corn and are much more popular in Southern American cooking.
Cornmeal is almost an umbrella term for any type of ground corn. Polenta and grits are made from different grinds of cornmeal. You can find it in almost any color of corn, yellow, white, and even blue. However, when referred to as a dish, cornmeal is generally a very fine grain, used for baking or making porridge cereals. Grits are usually a coarser grind than cornmeal and cook up very creamy and smooth.
Grits themselves are relatively healthy, being nothing but dried and ground corn. Corn, especially non-GMO and organic corn, is a good source of iron, B-vitamins, and a variety of other vitamins and trace minerals.
Stone-ground grits are made from the whole corn kernel , including the germ where a huge portion of the nutrition and fiber resides. It can be harder to find and is less popular than other styles of grits because it takes considerably longer to cook. The 30—60 minutes is worth your time, however, because the flavor is the richest. Hominy grits are quite popular. This is a type of grit made from kernels that have been soaked in a solution to remove the hull of the corn.
There are also quick and instant grits, which have been processed even more extensively. Stone-ground grits are, as previously explained, the best quality grits you can buy. Maybe it was because they cooled down quickly or needed to be prepared with different proportions of grits to liquid, but they definitely lacked in the creaminess department.
At Millers All Day, chef Madison Tessener soaks the grits overnight in water and cooks them in the soaking liquid. She also adds a splash of lemon juice to help them stay nice and pink. Creamy grits in five minutes? With this fast cooking technique, the resulting grits left us questioning what we had consumed. Too sweet. The flavor and texture of these grits were an improvement over Quaker, but they were still just okay.
The flavor clearly was a winner in our minds and bellies. Tasters felt the flavor was not overly corny and was slightly buttery, which made for a good overall bowl of grits.
One of the biggest flaws the tasters found was with the texture. These grits were thicker than the other ones we tried, but not in an unappealing way.
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