microgrits

Microgrits are a culinary product consisting of ultra-fine ground corn kernels, marketed as a finer alternative to traditional grits. The term is used by producers and chefs to describe small-particle grits used primarily in the United States and in gourmet cooking. Microgrits may be made from dent, flint, or white corn varieties and can be sold as dry meal or ready-to-cook forms.

Production and forms: Microgrits are produced by milling dried corn to a much smaller particle size than standard grits; some products are degermed to reduce fat and extend shelf life, while others retain the germ for added nutrition and flavor. They exist as instant or quick-cooking varieties requiring shorter simmer times.

Preparation: Typically simmered in water or stock with salt and butter or oil; due to fine particles, microgrits often cook in 5–15 minutes, producing a smooth, creamy texture. They can be poured as a cream or used as a base for sauces, gravies, or puddings.

Uses and culinary context: Microgrits are used in Southern-inspired dishes, upscale restaurants, and modernist cuisine to achieve a silky texture. They are also used in breakfast porridges or as a gluten-free starch in recipes. Because they are finely milled, they integrate easily with other ingredients and can form a stable base for emulsions.

Relation to other products and nutrition: Microgrits are similar to polenta, cornmeal, or traditional grits but differ in particle size and, in some cases, processing. Nutritional content mirrors other corn-based products: primarily carbohydrates with modest protein and fat; fiber varies with degree of bran and germ retention. They should be stored in a cool, dry place.