Southern-Style Breakfast Grits
Southern-Style Breakfast Grits are a warm, creamy porridge made from ground corn (usually hominy), cooked slowly with water, milk, or cream. A staple of the American South, they are often served savory with butter, cheese, bacon, or shrimp, though sweet versions with sugar or fruit are also common. This comforting dish has deep roots in both Native American and colonial culinary traditions.
🍽️ Nutrition at a glance
Grits are primarily a high-carbohydrate food, providing energy and some iron and B vitamins, especially if made from enriched cornmeal. A typical savory serving with butter and cheese can range from 300 to 500 calories, with moderate fat and protein depending on additions.
Nutrition breakdown
| Calories | 174 kcal |
| Protein | 3.5 g |
| Carbs | 36 g |
| Fat | 1.5 g |
| Fiber | 2 g |
| Sugar | 0.5 g |
| Sodium | 420 mg |
| Iron | 8.0 mg |
| Thiamin (B1) | 0.9 mg |
| Folate | 180 mcg |
| Niacin (B3) | 5.0 mg |
| Phosphorus | 85 mg |
| Magnesium | 25 mg |
| Zinc | 0.7 mg |
| Copper | 0.1 mg |
Per 1 cup (241 g) · estimated, varies by recipe
💡 What's interesting
Grits are a fascinating cultural bridge, evolving from Native American hominy corn preparations into a defining dish of Southern U.S. cuisine. Nutritionally, nixtamalization (the process used to make hominy) increases the bioavailability of niacin (vitamin B3), historically preventing pellagra in populations reliant on corn.
