Grits is a porridge made from boiled cornmeal. Hominy grits are a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization with the pericarp removed. Grits are often served with other flavorings as a breakfast dish. Grits can be either savory or sweet, with savory seasonings being more common. The dish originated in the Southern United States but now is available nationwide. Grits are popular as the dinner entrée shrimp and grits, served primarily in the South. Grits should not be confused with boiled ground corn, hasty pudding, mush, nor polenta as these have differing ingredients and preparation. Grits are of Native American origin and are similar to other thick maize-based porridges from around the world, such as polenta and mieliepap. In the Charleston, South Carolina area cooked grits are called hominy and uncooked grits are called grist. The word "grits" is derived from the Old English word Grit, meaning "coarse meal".
Origin
The dish came from a Native American Muskogee tribe's recipe in the 16th century, of Indian corn similar to hominy or maize. The Muskogee would grind the corn in a stone mill, giving it a “gritty” texture. They were made using a stone-grounder. The colonists and settlers enjoyed the new staple with the local Native Americans and it became an American staple dish. At that time, the hominy for grits were ground on a stone mill. The ground hominy was then passed through screens, the finer sifted material used as grit meal, and the coarser as grits. State law in South Carolina requires grits and rice meal to be enriched, similar to the requirement for flour. Three-quarters of grits sold in the U.S. are bought in the South, in an area stretching from Lower Texas to Washington D.C. that is sometimes called the "grits belt". The state of Georgia declared grits to be its official prepared food in 2002. A similar bill was introduced in South Carolina to name it the official state food, but it did not advance. Nevertheless, South Carolina still has an entire chapter of legislation dealing exclusively with corn meal and grits. Grits may be either yellow or white, depending on the color of the corn used. The most common version in supermarkets is "quick" grits, which have the germ and hull removed. Whole kernel grits is sometimes called "speckled".
Preparation
Grits are prepared by adding four parts boiling water or milk to one part cornmeal. Cover and cook for 20 to 45 minutes over medium-low, stirring regularly. Grits expand when cooked and need stirring to prevent sticking, and lumps from forming. They are not done until they have absorbed four and one-quarter times their volume. Whole grain grits require much longer to become soft than "quick grits". Some people serve grits with sugar, while others object to sweetened grits. They are often served with butter. They are served with grated cheese, sausage, bacon, salt and pepper, or red-eye gravy. Extra, i.e., left-over, grits can be put into a glass tumbler or loaf pan, chilled until needed, sliced, and fried either plain or with a breading. In this form they are denominated "fried grits", "fried hominy", or "grit cakes".
