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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]
Native American tribes in the Southeast were the first to consume grits and they took hold in the southern half of the United States to become an essential part of the culinary culture.
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 ...
Shrimp and grits is a traditional dish in the Lowcountry of the coastal Carolinas and Georgia in the United States. It is a traditional breakfast dish, though many consider it more of a lunch or supper dish. Elsewhere, grits are accompanied by fried catfish or salmon croquettes. [1] [2] [3]
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Low Country Shrimp and Grits at CAM Café in the Cameron Art Museum at 201 S 17th St. in Wilmington, N.C.
[22] [23] Fish was salted and wrapped in fermented rice, a traditional lacto-fermented rice dish. Nare-zushi was made of this gutted fish stored in fermented rice for months at a time for preservation. The fermentation of the rice prevented the fish from spoiling. [24] The fermented rice was discarded and fish was the only part consumed.
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 ...