Cereals, corn grits, white, regular and quick, enriched, dry

Dry white corn grits are the uncooked base for a classic Southern breakfast dish, simmered in water or milk until they thicken into a smooth, creamy porridge. Because they are dry and shelf-stable, grits are typically measured by the cup or tablespoon before cooking, then whisked continuously as they hydrate to prevent lumps and scorching on the bottom of the pot. Once cooked, grits are traditionally topped with butter, cheese, shrimp, or a fried egg, and they can also be chilled, sliced, and pan-fried for a firmer, crisped-up preparation.

In their dry, uncooked form, a small 10 g tablespoon serving provides 370 calories, 7.65 g of protein and 4.6 g of fiber, figures that will drop substantially once the grits absorb water during cooking. Because dry grits expand several times in volume as they cook, portion them conservatively, roughly a quarter cup dry per person is standard for a single bowl. Enriched grits carry 17% DV of iron and 16% DV of fiber per this dry measure, useful numbers to know if you are comparing brands on the shelf. Store the box in a cool, dry pantry sealed tightly to keep out moisture and pantry pests, and use within the timeframe on the package for best texture.