Grits refers to a ground-corn food of Native American origin that is common in the Southern United States and eaten mainly at breakfast.
Corn has long been a staple in the American diet. In fact, Purdue University reports that it was cultivated more than 5,000 years ago.
Grits are similar to other thick maize-based porridges from around the world such as polenta.
"Instant grits" have been processed to speed cooking.
Modern grits are commonly made of alkali-treated corn known as hominy.
Hominy is made from flint or dent corn, varieties with hard kernels that are dried on the cob then removed and soaked in a solution of baking soda, lime, or wood ash. This process causes the hulls to soften and swell. The kernels are then hulled, then dried.
Grits, coarse whitish grains, are ground into flour such as masa harina used to make corn tortillas and tamales.
Livestrong.com reports that each half-cup serving of corn grits cooked in water contains 156 calories and provides 8 percent of the calories you need daily, based on a 2,000-calorie diet. Most of its calories (83 percent) come from its carbohydrate content.
The carbs in grits provide energy, including fuel for your brain, while the 1.7 grams of dietary fiber it offers, helps to lower your cholesterol and protect you from cardiovascular disease.
Corn grits provide a small amount of protein, at 3 grams per serving, and contain less than a gram of fat.
Green Giant® spinach adds a wonderful addition to this cheesy casserole dinner made using eggs, corn grits and bacon.
Savory Gouda Grits Casserole
Serves 12
Ingredients:
2 1/4 cups half-and-half
3 tablespoons butter
1 1/2 teaspoons salt
1 cup uncooked quick-cooking corn grits
8 oz Gouda cheese, shredded (2 cups)
10 eggs
5 slices applewood-smoked bacon
1 large sweet onion, chopped (1 cup)
1/4 teaspoon pepper
1 box (9 oz) Green Giant™ frozen chopped spinach, thawed, squeezed to drain
Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 2-quart saucepan, heat 2 1/2 cups water, 1 1/2 cups of the half-and-half, the butter and salt to boiling. Gradually stir in grits. Reduce heat to low. Cover; simmer 5 to 7 minutes, stirring occasionally. Remove from heat. Stir in 3/4 cup of the cheese until melted. Cool 15 minutes.
Stir 2 of the eggs into grits mixture. Pour into baking dish. Bake 20 minutes.
Meanwhile, in 10-inch skillet, cook bacon until crisp; drain on paper towels. Crumble bacon; set aside. Cook onion in bacon drippings over medium heat, stirring occasionally, until tender. In large bowl, beat remaining 8 eggs, the pepper and remaining 3/4 cup half-and-half with whisk; stir in remaining 1 1/4 cups cheese, the bacon, onion and spinach. Pour over crust.
Bake 25 to 30 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. Serve with fresh fruit.
Nutritional Information (amount per serving)
Calories 200; Carbohydrates 26g; Cholesterol 40mg; Fiber 3g; Fat 19g; Sodium 640mg; Protein 14g
Difference between sweet and savory is that one reflects a sugar sensation and the other does not. A salad is savory, but it could include sweet slices of strawberries or a sweet salad dressing, which makes the salad both sweet and savory. For the home kitchen cook, you want to include a little sweet with savory flavors in the meal to satisfy the tastebud senses. That usually means dessert.
Sweet Double Chocolate Swirl Cheesecake
Serves 16
Ingredients
1/2 cup (1 stick) butter or margarine, softened
1-1/4 cups sugar, divided
1/4 teaspoon salt
1 cup all-purpose flour
1/4 cup HERSHEY'S Cocoa
2 packages (8 oz. each) cream cheese, softened
2 eggs
2 teaspoons vanilla extract
1/2 cup HERSHEY'S MINI CHIPS Semi-Sweet Chocolate Chips
18 HERSHEY'S KISSES Brand Milk Chocolates
Sweetened whipped cream (optional)
Additional HERSHEY'S KISSES Brand Milk Chocolates (optional)
To Make Crust: Heat oven to 350°F. Line 8- or 9-inch square baking pan with foil, extending edges over sides of pan (or use a round springform pan). Beat butter, 1/2 cup sugar and salt in small bowl until smooth. Stir together flour and cocoa; gradually add to butter mixture, beating on low speed of mixer until soft dough is formed. Press dough onto bottom of prepared pan.
Beat cream cheese and remaining 3/4 cup sugar in medium bowl until smooth. Add eggs and vanilla; beat until well blended. Remove 1 cup batter; set aside. Add small chocolate chips to remaining batter; pour over crust.
Remove wrappers from chocolate pieces. Place 18 chocolate pieces in medium microwave-safe bowl. Microwave at MEDIUM (50%) 1 minute or until melted when stirred; add to reserved batter, stirring until well blended. Drop by spoonfuls onto batter in pan; gently swirl with knife or spatula for marbled effect.
Bake 35 to 40 minutes or until cheesecake is firm and top is slightly puffed. Cool completely in pan on wire rack; refrigerate. To serve, lift from pan using foil edges; cut into squares. Garnish each square with whipped cream and chocolate pieces, if desired. Cover; refrigerate leftover cheesecake. Makes 16 squares or 12 wedges.
Sources: Hershey's Sweet, Green Giant Savory
When meal planning choose a portion from each food group. Typically, most adults need 6 to 11 servings of grain products per day; 3 to 5 servings of vegetables; 2 to 4 servings of fruit each day; 3 cups of dairy products every day; and 2 or 3 ounces per day of meat which equals 2 servings.
Sensible portion sizes and limited number of servings keep even the most decadent sweet and yummy desserts part of a balanced diet.