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basically a coarsely ground corn meal served as a sort of thick porridge. the type of corn used for the meal is hominy, which has very large kernels.
Grits are a staple here in the American Southland. Over 76% of the grits sold in the U.S are purchased from Virginia to Texas. Georgia has made grits the state food. Mainly used as a breakfast food, usually as a side dish. However, they can be "dressed up" for many uses. Many people that relish eggs fried "over easy", will mix the grits with the eggs, and others top the grits with melted cheese (although this habit tends to be more prevalant among transplanted "Yankees").
Topped with butter and or lightly sprinkled with sugar, or topped with red eye gravy, grits are delicious in many forms. In parts of the Carolinas and southward, many serve "Low Country" seafood such as shrimp or catfish with grits, and these dishes are becoming popular in other parts of the country as well.
Grits, more than any other food, are a symbol of southern cuisine.
* Note:
Not to be confused with G.R.I.T.S.
Girls Raised In The South!!!
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What type of food originated from Georgia?
Grits was made the official prepared food of Georgia in 2002. Grits are bits of ground corn or hominy which constitute a uniquely indigenous Southern food first produced by Native Americans many centuries ago. Corn is a preeminent Georgia crop grown throughout the state. Grits can be a pure and simple breakfast dish or can be incorporated into gourmet cooking through countless recipes.
What country invented grits?
I have no idea what grits are. But it sounds like a substance you would find in the united states. Don't you think?
Can mushrooms or bean curd or hominy smell bad after cooking?
Mushrooms shouldn't smell bad after cooking but then it depends whether you have burnt them or not? Hominy does smell bad sometimes but that is usually a sign of it being off or out of date.
What are grits?
Grits is actually a food that has it origins in the Native American diet. It is a meal made from dried corn and is usually boiled as a side dish.
What is the main ingredient in the soup pozole?
pork meat / usually the shoulder .. then Hominy.
What do southerners call ground hominy without the germ?
Ground hominy without the germ is called "grits" and it is delicious.
What do maize soul food breakfast porridge hominy have in common?
grits
What is made from ground hulled white corn?
Grits. Hominy is the dried kernel with the hull and germ removed, leaving only the endosperm. When hominy is coarsely ground, it becomes grits. Grits can be served as a side dish. They can replace rice or potatoes, and be used in casseroles.
What do the words flapjacks and hominy grits help reveal in A Christmas Memory?
A Christmas Memory"?
Are grits from seeds?
Corn Often made with coarsely ground hominy (corn that has the hull/bran removed), polenta is virtually the same but is ground finer.
What is the spanish translation of hominy grits?
It can be translated as pan de maíz (literally, "corn bread").
Are hominy and grits considered whole-grain products?
Only if they are stone ground. Otherwise they are considered processed grains.
Are grits and cornmeal okay for Passover?
Cornmeal -for Sephardim yes, for Ashkenazim no. Grits - If you're asking about grits made from corn (such as hominy), then these too are okay for Sephardi Jews only.
What hominy has gluten?
Hominy grits are indeed gluten free. This product is made from stone ground corn, and is a popular food among those who have difficulty with Celiac disease or other gluten allergies.
Is there a difference between corn grits and cornmeal grits?
Grits are made from ground hominy, which is corn soaked in lye water until the outer hull puffs swollen, and is removed. Cornmeal is simply ground dried corn.
How do you make sweet grits?
ANSWER:Grits comes from the hominy corn and not the yellow corn we normally eat. It is allowed to dry and run through a grits mill that chips it into the small flakes we call grits. Before corn can be called hominy, the husk and germ are removed from the dry corn. This leaves you white corn. After the hominy is course ground, it is boiled until softened.A variation of hominy is lye hominy where the corn is soaked in wood ash lye until the husks and the outer hulls come off. Hominy can be eaten as is, or dried and ground into grits.The word grits comes from the Indian word ghreu meaning to grind.The word hominy comes from the Algonoquian tuckahumin, meaning to grind as well.This additional information comes from Rosa Tusa's "True Grits" published by Bantam books copyright 1977. If you can find it, this is a great booklet that covers a wide range of Southern regional foods and recipes, published during the Carter administration.
What is hominy corn?
Hominy or nixtamal is dried maize (corn) kernels which have been treated with an alkali. The traditional U.S. version involves soaking dried corn in lye-water (sodium hydroxide or potassium hydroxide solution), traditionally derived from wood ash, until the hulls are removed. Mexican recipes describe a preparation process consisting primarily of cooking in lime-water (calcium hydroxide). In either case, the process is called nixtamalization, and removes the germ and the hard outer hull from the kernels, making them more palatable, easier to digest, and easier to process. Commercially available canned hominy may have a slightly stronger scent when compared to the traditional preparation. The earliest known usage of nixtamalization was in what is present-day Guatemala around 1500-1200 BC. It affords several significant nutritional advantages over untreated maize products. It converts some of the niacin (and possibly other B vitamins) into a form more absorbable by the body, improves the availability of the amino acids, and (at least in the lime-treated variant) supplements the calcium content, balancing maize's comparative excess of phosphorus. Many Native American cultures made hominy and integrated it into their diet. Cherokees, for example, made hominy grits by soaking corn in lye and beating it with a kanona (corn beater). The grits were used to make a traditional hominy soup (called Gv-No-He-Nv A-Ma-Gi-i), a hominy soup that was allowed to ferment (Gv-Wi Si-Da A-Ma-Gi-i), cornbread, dumplings (Di-Gu-Nv-i) or fried with bacon and green onions. Some recipes using hominy include menudo (a spicy tripe and hominy soup), pozole (a stew of hominy and pork, chicken, prawns, or other meat), hominy bread, hominy chili, casseroles and fried dishes. Hominy can be ground coarsely to make hominy grits, or into a fine mash (dough) to make masa, the dough used to make tamales. Rockihominy, a popular trail food in the 19th & early 20th centuries, is dried corn roasted to a golden brown, then ground to a very coarse meal, almost like hominy grits. Hominy can also be used as animal feed.
