Grits do not come from a distinct “grits plant.” Instead, grits are derived from specific varieties of corn, a versatile grain. Corn has been a staple crop for centuries, particularly in the Americas, playing a significant role in various cultures and cuisines. Its adaptability and nutritional value have made it a foundational food source, with grits being one of its culinary applications.
Understanding Grits Corn
Not all corn is suitable for making grits. Grits are primarily made from dent corn, also known as field corn. This corn is distinguished by a small indentation, or “dent,” at the crown of each kernel when it dries. Dent corn is preferred for grits due to its high soft starch and lower sugar content compared to sweet corn, allowing it to break down effectively during grinding.
Dent corn varieties produce white or yellow grits, depending on the kernels used. White dent corn, such as Hickory King White Corn, is often dry-milled for human consumption, yielding white grits. Yellow dent corn is more commonly used for animal feed, but certain hybrids are also suitable for human food products, resulting in yellow grits. While white grits might have a slightly higher sugar content and yellow grits are richer in starch, the flavor difference is often subtle. Heirloom varieties such as Jimmy Red, a red dent corn, or Wapsie Valley, a bicolored heirloom, can also be used, offering unique flavors and colors to the final product.
Cultivating Corn for Grits
Growing dent corn for grits requires attention to several environmental factors. Dent corn thrives in full sun, needing at least six to eight hours of direct sunlight daily. The soil should be well-draining, fertile, and rich in organic matter. Amending the soil with compost before planting improves its structure and nutrient content.
Dent corn is typically planted in spring after the last frost, and can be grown through warmer months until fall. For optimal pollination, corn should be planted in blocks or square plots rather than single, long rows, allowing for better wind-mediated pollination. Rows are spaced 30 to 36 inches apart, with plants 8 to 12 inches apart within the row.
Corn is a heavy feeder and requires consistent moisture and nutrients throughout its growth cycle. Drip irrigation is recommended as it delivers water directly to the roots, preventing issues from overhead watering. While dent corn plants can reach impressive heights of 10-15 feet, they are generally resilient. Basic pest and disease management, similar to that for sweet corn, involves monitoring plants and addressing issues promptly to ensure a healthy harvest.
From Field to Grits
Harvesting corn for grits differs from sweet corn, which is picked at the “milk stage” when kernels are tender and juicy. Corn for grits must fully mature and dry on the stalk. This takes 90 to 120 days after planting, depending on the variety. Corn is ready for harvest when husks are dry, brown, and papery, and kernels are hard.
After harvesting, the ears are shucked, and the kernels may need further drying. Spreading ears in a warm, dry place with good air circulation, possibly aided by an electric fan, helps ensure thorough drying. Once dry, kernels are removed from the cob. Kernels can be removed manually or with a corn sheller. Discard any damaged or discolored kernels to maintain quality.
Home preparation typically involves hulling and grinding. Hulling removes the outer pericarp of the kernel, can be done through various methods, though for home grits, corn is often ground with the hull on. The shelled, dried kernels are then ground in a grain mill to the desired consistency. Running the grain through a mill once yields coarse grits; finer grinding produces cornmeal. Freshly ground corn should be cooked soon after or stored in a freezer to preserve freshness and nutritional value.