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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]
Hominy recipes include pozole (a Mexican stew of hominy and pork, chicken, or other meat), hominy bread, hominy chili, hog 'n' hominy, casseroles and fried dishes. In Latin America there is a variety of dishes referred to as mote. Hominy can be ground coarsely for grits, or into a fine mash dough used extensively in Latin American cuisine.
Hominy grits: Hominy grits are made by soaking dried corn kernels in an alkali solution, which removes the outer hulls. Quick cooking grits: ...
Grits have a coarser texture, whereas cornmeal is finely ground into a flour-like substance. You can buy cornmeal in coarse, medium, fine grinds, but even the coarsest isn't often as coarse as grits.
Cornbread, corn pone, hominy grits, mush, cornbread pudding and hominy stew are also quite common foods, as corn is the primary grain grown in the Appalachian hills and mountains, but are less common than in the past.
Alabama: Cheese Grits. Alabamans searched for this feel-good dish typically made with hominy or stone-ground cornmeal, cheese, spices, and more.
No one grinds grits from hominy which is nixtamalized maize. You can't, it's too soft. Grits are sometimes called hominy grits and here hominy just means maize and also may be used because like hominy, grits have had the bran removed. Halfelven 21:00, 23 August 2010 (UTC) Wrong. It is possible to get hominy grits in the USA.
As it turns out, Hominy's name doesn't represent what many may think, though. The name actually comes from the Osage tribal leader Ho'n-Mo'n-I'n, reports The Oklahoman in a recent article.