4 Serves
80 Mins
5 g
50 g
5 g
In a large saucepan, bring water to a boil and slowly whisk in the grits to ensure no lumps form.
Ingredients, vitamins, and health benefits
Grits
Olive Oil
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
AmericanVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
109 µg / 400 µgCalcium
236 mg / 1,300 mgIron
23 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
52 mg / 1,250 mgPotassium
121 mg / 4,700 mgSodium
964 mg / 2,300 mgZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
47 gAlcohol
0 g
Reduce heat to low, cover, and simmer the grits, stirring occasionally to prevent sticking, until they are tender and creamy.
In a separate frying pan, heat the olive oil over medium heat and sauté the onions and garlic until fragrant and translucent.
Fold the sautéed aromatics into the cooked grits and season the mixture with salt and black pepper to taste.
Serve the grits hot, optionally topped with additional savory filling ingredients.
Onion
Garlic
Salt
Black Pepper
Vitamin A
0 µg / 900 µgVitamin C
2 mg / 90 mgVitamin E
1 mg / 15 mgVitamin K
1 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgFolate
109 µg / 400 µgCalcium
236 mg / 1,300 mgIron
23 mg / 18 mgMagnesium
20 mg / 420 mgPhosphorus
52 mg / 1,250 mgPotassium
121 mg / 4,700 mgSodium
Fiber
3 g / 28 gSugar
2 g / 50 gSaturated Fat
1 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
14
g88
g10
g
American4
g23
g11
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PalestinianZinc
0 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgAlcohol
0 g