Know what’s on your plate
Yellow corn grits
Calories & nutrition facts
regular and quick, unenriched, dry
Nutrition facts
Per 100 g% DV- Calories 371 kcal —
- Protein 8.8 g 18%
- Carbohydrate 78 g 28%
- Fat 1.2 g 2%
- Saturated fat 0.2 g 1%
- Fibre 1.6 g 6%
- Sugars 0.6 g —
- Sodium 1 mg 0%
- Cholesterol 0 mg 0%
Vitamins & minerals
Per 100 g% DVVitamins
- Vitamin A 11 µg 1%
- Vitamin C 0 mg 0%
- Vitamin K 0.3 µg 0%
- Thiamin (B1) 0.13 mg 11%
- Riboflavin (B2) 0.04 mg 3%
- Niacin (B3) 1.2 mg 8%
- Pantothenic acid (B5) 0.49 mg 10%
- Vitamin B6 0.15 mg 9%
- Folate (B9) 5 µg 1%
- Vitamin B12 0 µg 0%
Minerals
- Calcium 2 mg 0%
- Iron 1 mg 6%
- Magnesium 27 mg 6%
- Phosphorus 73 mg 6%
- Potassium 137 mg 3%
- Zinc 0.41 mg 4%
- Copper 0.08 mg 8%
- Manganese 0.11 mg 5%
- Selenium 17 µg 31%
Calories by portion
| Portion | Weight | Calories | Protein | Carbs | Fat |
|---|---|---|---|---|---|
| 100 g | 100 g | 371 | 8.8 g | 78 g | 1.2 g |
| 1 × tbsp | 9.7 g | 36 | 0.9 g | 7.6 g | 0.1 g |
| 1 × cup | 156 g | 579 | 14 g | 122 g | 1.9 g |
| 2 × tbsp | 19.4 g | 72 | 1.7 g | 15 g | 0.2 g |
| ½ × tbsp | 4.9 g | 18 | 0.4 g | 3.8 g | 0.1 g |
| 3 × tbsp | 29.1 g | 108 | 2.6 g | 23 g | 0.3 g |
| 4 × tbsp | 38.8 g | 144 | 3.4 g | 30 g | 0.5 g |
Similar foods
- Yellow corn grits hot cerealcooked59 kcal / 100 g
- White corn gritsregular and quick, enriched, dry370 kcal / 100 g
- Yellow cornmealwhole-grain362 kcal / 100 g
- Yellow corn flourdegermed, unenriched375 kcal / 100 g
- Polenta or maize/corn semolinapre-cooked, raw350 kcal / 100 g
- Corn semolinadried350 kcal / 100 g
- Quaker plain instant corn gritsdry343 kcal / 100 g
- Corn porridge mixcorn, dry mix378 kcal / 100 g
- Maize gritsboiled52 kcal / 100 g
- Quaker white quick hominy gritsdry348 kcal / 100 g
Questions about Yellow corn grits
How do you cook yellow corn grits without lumps?
Whisk the grits gradually into boiling water, then turn the heat low and stir often as they simmer. For a creamy porridge, start with about four parts water to one part grits by volume; coarser grits may need 20–30 minutes, while quick-cooking grits take less time.
Can you make yellow corn grits with milk?
Yes. Simmer them in water until they begin to soften, then add warm milk and cook gently, stirring, until creamy; adding milk at the start makes scorching more likely. Finish with butter, cheese or a little salt, or use a sweet topping such as fruit.
How should you store yellow corn grits?
Keep uncooked grits in an airtight container in a cool, dry cupboard, away from strong-smelling foods. Refrigerate cooked grits promptly in a covered container and use within three to four days; they thicken as they chill, so loosen them with a splash of water or milk when reheating.
What do yellow corn grits go well with?
They are often served as a savoury side with eggs, cheese or sautéed greens. For a well-known Southern US dish, serve them creamy with prawns and a savoury sauce as shrimp and grits.
Are yellow corn grits the same as polenta?
Both are made from ground maize, but grits are usually made from dent corn and polenta from flint corn, and their grind and texture can differ. They can often substitute for one another in porridge-style dishes, but follow the cooking time on the packet because a coarse grind takes longer.
Can you use cornmeal instead of yellow corn grits?
You can, but cornmeal is usually finer, so it cooks faster and gives a smoother, less substantial porridge. Add it gradually to simmering liquid while whisking, and begin checking the texture after about 10 minutes.
Are yellow corn grits gluten-free?
Maize contains no gluten naturally, but grits can pick up traces from shared equipment or storage. If avoiding gluten, choose a packet specifically marked gluten-free.
Source: USDA FoodData Central 171670 · per 100 g · carbohydrate per EU label, fibre excluded
