Back Grits German Sémola de maíz Spanish Grits Finnish Grits French Grits ID КӀо INH Grits Italian コーングリッツ Japanese Grits JV 그리츠 Korean
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| Type | Porridge |
|---|---|
| Place of origin | United States |
| Main ingredients | Ground corn |
| Variations |
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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]
- ^ "Food Buying Guide for Child Nutrition Programs: Chapter 4 Grains" (PDF). Retrieved November 23, 2023.
- ^ a b Moss, Robert. "The Surprisingly Recent Story of How Shrimp and Grits Won Over the South". Serious Eats. Retrieved March 21, 2017.
- ^ Harper, Douglas. "grits". Online Etymology Dictionary. Retrieved August 27, 2011.
- ^ Lee, Matt; Lee, Ted. "Iconic Southern Plates: Lowcountry Shrimp and Grits". Southern Living. Retrieved September 3, 2022.
- ^ Huguenin, Mary Vereen; Stoney, Anne Montague, eds. (1950). Charleston Receipts. The Junior League of Charleston. p. 153.
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