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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.
You'll also find grits made from both yellow and white corn (though some specialty grits are made with blue corn), with yellow often having the more robust corn flavor of the two. Instant and ...
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 ...
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 ...
Made from roasted sweetcorn and other grains (e.g., wheat, barley or oats), used in many ways in parts of the world from which Canary Islanders have emigrated. Grits, ground hominy, is common in the southern United States, traditionally served with butter, salt and black pepper. Sometimes, it is also prepared with cheese.
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?”
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.
Make quick-cooking grits with chicken stock, then stir in Parmigiano-Reggiano, and poach scallops with Sauvignon Blanc to serve on top. Finish the dish with warm hazelnuts and snipped chives.
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