Breakfast Grits with Butter
Breakfast Grits with Butter is a classic Southern American dish made from ground corn kernels (hominy) slow-cooked with water or milk until creamy, then enriched with a generous pat of butter. It's a staple comfort food often served as a simple breakfast or a base for savory toppings.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates for energy, with the butter adding a significant amount of saturated fat. It provides key nutrients like iron and B vitamins from the corn, and a typical serving contains roughly 200-300 calories.
Nutrition breakdown
| Calories | 250 kcal |
| Protein | 4 g |
| Carbs | 35 g |
| Fat | 11 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 350 mg |
| Iron | 2 mg |
| Niacin (B3) | 2 mg |
| Thiamin (B1) | 0.2 mg |
| Folate | 30 mcg |
| Magnesium | 20 mg |
| Phosphorus | 80 mg |
| Potassium | 50 mg |
| Selenium | 5 mcg |
Per 1 cup (240 g), cooked · estimated, varies by recipe
💡 What's interesting
Grits have deep roots in Native American cuisine and became a cornerstone of Southern US foodways. Nutritionally, the corn used for grits is often nixtamalized (treated with lime), a process that increases the bioavailability of niacin (vitamin B3).
