Stone-ground Grit
GrainCornyNuttyToastyHeartyMildCreamy
Nutrition (per 100 g)
- Calories
- 360
- Protein (g)
- 7.5
- Fat (g)
- 3
- Carbs (g)
- 76
- Fiber (g)
- 6
- Sodium (mg)
- 3
Values reflect dry, unenriched stone-ground corn grits. Cooked grits absorb water, lowering nutrients per 100 g by dilution.
Storage
- Room temp: up to 90 days
- Refrigerated: up to 180 days
- Frozen: up to 365 days
Stone-ground grit is a coarse meal milled from whole dried corn with visible flecks of bran and germ. It cooks slowly into a creamy yet slightly nubby porridge with deeper corn flavor than quick grits, used for breakfast bowls, savory sides like shrimp and grits, and baked casseroles; typically sold dry in white or yellow varieties.
Grits trace to Indigenous maize preparations and became a staple of the American South, especially in the Carolinas and Georgia. Stone milling preserves more of the kernel and endures through regional mills and small producers.
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Recipes with Stone-ground Grit
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