Grits & Soul
Grits is a type of porridge made from coarsely ground dried corn or hominy, the latter being maize that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. It is eaten primarily in the United States. Grits are cooked in warm salted water or milk. They are often served with flavorings as a breakfast dish, though it is also served as a lunch or supper dish, particularly with meat. Grits can be savory or sweet, with savory seasonings being more common. Grits are similar to other thick maize-based porridges from around the world, such as polenta, mieliepap, and mămăligă. Italian-Americans living in the delta of Arkansas and Mississippi recognized this and have substituted grits for traditional polenta dishes. The dish originated in the Southern United States but is now available nationwide. Grits are part of the dinner entrée shrimp and grits, served primarily in the Southern United States.
The word "grits" is derived from the Old English word grytt, meaning "coarse meal". In the Charleston, South Carolina area, cooked hominy grits were primarily referred to as "hominy" until the 1980s.
Flood Waters
- 2013-10-29T00:00:00.000000Z
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