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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.
Then head to your closest grocery store, scoop some up, and make a cheesy grits casserole. You'll become a believer in grits after just one bite. You'll become a believer in grits after just one bite.
Hominy can be ground coarsely for grits, or into a fine mash dough used extensively in Latin American cuisine. Many islands in the West Indies, notably Jamaica, also use hominy (known as cornmeal or polenta , though different from Italian polenta ) to make a sort of porridge with corn starch or flour to thicken the mixture and condensed milk ...
Enslaved people were typically given a peck of cornmeal and 3–4 pounds of pork per week, and those rations formed the basis of African American soul food. [43] Most enslaved people needed to consume a high-calorie diet to replenish the calories spent working long days in the fields or performing other physically arduous tasks. [44]
Bowl of grits. For some people, grits are a pantry staple. Made from ground corn, they’re a super versatile food. For example, mixed with sugar and fruit, grits can be a delicious alternative to ...
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Grits, 07:00, 3 September 2006, Cribcage, Meals - "Removed {fact}. No reason to single this out when nothing, including the "condiments and preparations" that actually DO claim to be common, are unsourced. Placed {Unreferenced}.)" I moved the "meals" out into their own section, they were in the list of common things.
One Charleston chef says he’ll often hear some variation of: “These grits are great. We were scared but got them anyway. What are they?”