Core Ingredients and Origins
The most fundamental distinction between grits and Cream of Wheat lies in their source grain. Grits are a traditional Southern American dish made from ground corn, specifically a starchy, less sweet variety like dent corn. The name comes from the old English word "grytt," meaning coarse meal, reflecting its historical preparation. A common type is made from hominy—corn kernels treated with an alkali solution to remove the hull and germ.
Cream of Wheat, on the other hand, is an American brand of farina, a hot breakfast cereal made from finely milled wheat middlings, the endosperm of the wheat kernel. It was developed in Grand Forks, North Dakota, in 1893.
Texture and Mouthfeel
The preparation and milling process for each grain result in significantly different textures:
- Grits: The texture of grits is famously, well, gritty. The coarsely ground corn retains a grainy consistency even after cooking, giving it a hearty, substantial mouthfeel. The exact level of grittiness can vary depending on the type—stone-ground grits are coarser than quick or instant grits.
- Cream of Wheat: As the name suggests, Cream of Wheat is known for its smooth, creamy consistency. The wheat kernels are finely ground, creating a silky porridge with only a slight bit of texture.
Flavor Profile and Serving Style
Flavor and traditional preparation methods also set these two apart, with one leaning savory and the other sweet.
- Grits: With an earthy, light corn flavor, grits are a neutral base often served savory. Common additions in Southern cuisine include butter, cheese, salt, pepper, and meat like bacon or shrimp. Grits are a versatile side dish that can accompany a variety of meals.
- Cream of Wheat: The flavor of farina is naturally mild and bland, making it an ideal canvas for sweet flavors. It is almost exclusively served as a sweet breakfast cereal, mixed with milk or water and topped with sugar, brown sugar, maple syrup, honey, or fresh fruit.
Comparison Table
| Feature | Grits | Cream of Wheat |
|---|---|---|
| Core Ingredient | Corn (often hominy) | Wheat middlings (farina) |
| Texture | Coarse, grainy, and hearty | Smooth, creamy, and fine |
| Flavor Profile | Earthy, corn-like, neutral | Mild, neutral |
| Traditional Serving | Savory (with cheese, butter, shrimp) | Sweet (with sugar, fruit, syrup) |
| Origin | Southern United States, with Native American roots | Developed in Grand Forks, North Dakota, in 1893 |
| Gluten | Gluten-free (since it's corn-based) | Contains gluten (since it's wheat-based) |
Nutritional Considerations
While both offer nutritional benefits, there are differences, especially concerning enrichment and fiber content. Instant or quick-cooking grits are often enriched with B vitamins, while Cream of Wheat is famously fortified with iron and B vitamins. Whole-grain, stone-ground grits retain more fiber and nutrients than their more processed counterparts, which have had the germ and hull removed. Cream of Wheat, made from refined wheat middlings, is generally low in fiber unless a whole-grain variety is used.
Dietary Suitability
For those with dietary restrictions, the base ingredient is the most critical factor. Corn-based grits are naturally gluten-free, making them a safe option for individuals with celiac disease or gluten sensitivities. Cream of Wheat, derived from wheat, contains gluten and should be avoided by those with gluten-related issues. However, Cream of Rice is a gluten-free brand alternative made by the same company.
Conclusion
In summary, the choice between grits and Cream of Wheat depends on your preference for texture, flavor, and dietary needs. If you're looking for a hearty, grainy, savory dish that is naturally gluten-free, grits are the perfect choice, with their corn-based flavor and versatility. If you prefer a smooth, creamy, sweet hot cereal that is packed with fortified nutrients, Cream of Wheat is the classic option. While they may look similar in a bowl, their different compositions lead to unique culinary paths that have been cherished for generations.
Sources and Further Reading
For more information on the history and cultural significance of these cereals, consider reading about their origins and preparation methods. You can find detailed history and recipes at the Old Mill, which still stone-grounds its own grits.
