This type of cornmeal has a coarse texture and is made from the harder parts of the corn kernel.
Corn grits make your boilies slightly harder than when using regular cornmeal; in terms of nutritional value, there is hardly any difference between cornmeal and corn grits. Just like cornmeal, it has a pleasant aroma.
Despite its coarser texture, corn grits are easy to work with and bake up well—in short, a product that’s a must-have for your mix.

• Max. % to be processed: 20–30%
• Protein content: 13%
• Carbohydrate content: 76%
• Fat content: 4%
• Curing: good
• Workability: very good