Creole-style Grits

Creole-style Grits is a savory, creamy cornmeal porridge originating from the American South, particularly Louisiana. It's a staple in Creole cuisine, typically made with stone-ground corn, and often enriched with butter, milk or cream, and seasoned with the 'holy trinity' of onions, celery, and bell peppers. The dish is frequently served as a base for shrimp, andouille sausage, or other proteins.

🍽️ Nutrition at a glance

This dish is primarily a source of carbohydrates for energy, with moderate fat content depending on the amount of butter and dairy used. It provides essential minerals like iron and selenium, and a typical serving can range from 300 to 500 calories.

Nutrition breakdown

Calories	380 kcal
Protein	7 g
Carbs	48 g
Fat	18 g
Fiber	3 g
Sugar	2 g
Sodium	650 mg
Iron	3.2 mg
Selenium	12 mcg
Thiamin (B1)	0.3 mg
Folate	45 mcg
Magnesium	35 mg
Phosphorus	120 mg
Manganese	0.5 mg
Copper	0.2 mg

Per 1 cup (240 g) · estimated, varies by recipe

💡 What's interesting

Grits are a direct culinary descendant of Native American hominy corn preparations, making them a foundational food in Southern U.S. history. Nutritionally, the use of whole-grain stone-ground corn offers more fiber and nutrients compared to refined instant grits.