Breakfast Grits with Butter and Salt
Breakfast Grits with Butter and Salt is a simple, comforting dish made from ground corn (hominy) cooked with water or milk, then finished with a pat of butter and a sprinkle of salt. It's a staple of Southern American cuisine, particularly in states like South Carolina and Georgia, where it's often served as a hearty, warming start to the day.
🍽️ Nutrition at a glance
This dish is primarily a source of carbohydrates for energy, with moderate fat from the butter and minimal protein. A typical serving provides around 150-200 calories, along with some iron and B vitamins from the corn.
Nutrition breakdown
| Calories | 200 kcal |
| Protein | 4 g |
| Carbs | 44 g |
| Fat | 3 g |
| Fiber | 2 g |
| Sugar | 1 g |
| Sodium | 400 mg |
| Iron | 8 mg |
| Thiamin (B1) | 1.2 mg |
| Niacin (B3) | 6 mg |
| Folate | 180 mcg |
| Phosphorus | 150 mg |
| Magnesium | 40 mg |
| Calcium | 30 mg |
| Potassium | 100 mg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Grits have deep roots in Native American and Southern U.S. culture, symbolizing simple, resourceful cooking. Nutritionally, the corn used is often nixtamalized (treated with lime), which increases the bioavailability of niacin, a key B vitamin.
