Corn grits

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bluc
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Corn grits

Post by bluc »

Random question is corn grits lower in starch then cracked maize by volume? :oops:
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PalCabral
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Re: Corn grits

Post by PalCabral »

Grits is made from flint corn, right? Grits and polenta are for eating and would most likely be higher in protein and lower in starch, whis is typically the case with flint corn. Bit this is my understanding, not necesarilly true.
bluc
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Re: Corn grits

Post by bluc »

:clap: That makes whole lot of sense tnx mate...
Novice
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Re: Corn grits

Post by Novice »

I believe grits would have more starch then cracked corn. It's just the endosperm . The hull and germ is gone. Polenta is made from flint which had a higher starch content vs dent. Dents starch is more easily accessible. Most grits in the US I believe are from dent. Cheaper
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TDick
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Re: Corn grits

Post by TDick »

Novice wrote: Mon Aug 17, 2026 11:00 am I believe grits would have more starch then cracked corn. It's just the endosperm . The hull and germ is gone.
Comparing a POUND (kilo?) of Grits to the same weight (less volume) than cracked corn, yes grits do.
Remember too, not only are the hull and germ unfermentable, but the germ includes oil, which you may or may not want.
It's that oil that adds that corn taste, while grits give a cleaner ferment, BUT a more sludgy mess to deal with.
As The President says, "That's why restaurants have menus. Different tastes."
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PalCabral
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Re: Corn grits

Post by PalCabral »

Novice wrote: Mon Aug 17, 2026 11:00 am I believe grits would have more starch then cracked corn. It's just the endosperm . The hull and germ is gone. Polenta is made from flint which had a higher starch content vs dent. Dents starch is more easily accessible. Most grits in the US I believe are from dent. Cheaper
I have always been under the impression, it seems incorrectly, that dent corn was high in starch, infact bred that way, to produce feed and alcohol. Flint corn, on the other hand, is less interesting as a source for fuel because the lower starch content, but more sought after because other things, such as proteins.
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Re: Corn grits

Post by Novice »

I know I read were Flint starts with much more compact and harder to get to but I also thought I had more starch so you made me go back to my library.I pulled this chart from this study."Properties of corn samples varying in percentage of dent and flint kernels". Which can be found here, https://pdf.sciencedirectassets.com
Screenshot_2026-08-18-15-18-36-20_40deb401b9ffe8e1df2f1cc5ba480b12.jpg
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