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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.
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.
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 ...
Maize made into grist is called grits when it is coarse, and corn meal when it is finely ground. Wheat , oats , barley , and buckwheat are also ground and sifted into flour and farina . Grist is also used in brewing and distillation to make a mash .
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The word continues to exist in modern dishes like grits, an American corn -based food common in the Southern United States, consisting of coarsely ground corn; and the German red grits, Rote Grütze, a traditional pudding made of summer berries and starch and sugar. Grit here was the cheap supplier of starch.
Altman Farm & Mill grits take 35 minutes to cook, or 25 minutes if you soak them first. Not every home cook has that kind of time, but the traditional prep fits right into restaurant operations.
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