Grits

For the Canadian political party colloquially known as the Grits, see Liberal Party of Canada. For other uses, see Grit (disambiguation).
Grits
Grits, as a breakfast side-dish with bacon, scrambled eggs and toast
TypePorridge
Place of originUnited States
Main ingredientsGround corn
Variations
  • Hominy grits
  • Yellow speckled grits
  • Cheese grits
  • Fried grits
Grits with cheese, bacon, green onion and a basted egg

Grits are a type of porridge made from coarsely ground dried maize or hominy,[1] the latter being maize that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. Grits are cooked in warm salted water or milk. They are often served with flavorings[2] as a breakfast dish. 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 and mieliepap. The dish originated in the Southern United States but is now available nationwide. Grits are often part of a dinner entrée shrimp and grits, served primarily in the Southern United States.[2]

The word "grits" is derived from the Old English word grytt, meaning "coarse meal".[3] In the Charleston, South Carolina area, cooked hominy grits were primarily referred to as "hominy" until the 1980s.[4][5]

  1. ^ "Food Buying Guide for Child Nutrition Programs: Chapter 4 Grains" (PDF). Retrieved November 23, 2023.
  2. ^ a b Moss, Robert. "The Surprisingly Recent Story of How Shrimp and Grits Won Over the South". Serious Eats. Retrieved March 21, 2017.
  3. ^ Harper, Douglas. "grits". Online Etymology Dictionary. Retrieved August 27, 2011.
  4. ^ Lee, Matt; Lee, Ted. "Iconic Southern Plates: Lowcountry Shrimp and Grits". Southern Living. Retrieved September 3, 2022.
  5. ^ Huguenin, Mary Vereen; Stoney, Anne Montague, eds. (1950). Charleston Receipts. Junior League of Charleston. p. 153.