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 the 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.