 | |
| Type | Porridge |
|---|---|
| Place of origin | United States |
| Main ingredients | Ground corn |
| Variations |
|
Grits is a type ofporridge made from coarsely ground driedcorn orhominy,[1] the latter being maize that has been treated with analkali in a process callednixtamalization, with thepericarp (ovary wall) removed. It is eaten primarily in the United States. Grits are cooked in warm salted water or milk. They are often served with flavorings[2] as a breakfast dish, though it also served as a lunch or supper dish, particularly with meat. Grits can be savory or sweet, with savory seasonings being more common. Grits are similar to other thick maize-basedporridges from around the world, such aspolenta,mieliepap, andmămăligă. The dish originated in theSouthern United States but is now available nationwide. Grits are part of the dinner entrée shrimp and grits, served primarily in the Southern United States.[2]
The word "grits" is derived from theOld English wordgrytt, meaning "coarse meal".[3] In theCharleston, South Carolina area, cooked hominy grits were primarily referred to as "hominy" until the 1980s.[4][5]
The dish originated with the Native AmericanMuscogee tribe using maize.[6] American colonists learned to make the dish from the Native Americans, and it quickly became an American staple.[7]
At that time, maize or hominy for grits was ground on a stonemill. The ground material was passed through screens, the finer sifted material used as grit meal, and the coarser as grits.[8]
Three-quarters of the grits sold in the U.S. are bought in the South, in an area stretching from Lower Texas toWashington, D.C., that is sometimes called the "grits belt".[9] The state ofGeorgia declared grits to be its official prepared food in 2002.[10] A similar bill was introduced in South Carolina to name it the official state food,[11] but it did not advance.[12] Nevertheless, South Carolina still has an entire chapter of legislation dealing exclusively with corn meal and grits.[13] State law inSouth Carolina requires grits and rice meal to beenriched, similar to the requirement for flour.[13]
Grits may be either yellow or white, depending on the color of the maize used. The most common version in supermarkets is "quick" grits, which are made from non-hominy maize and have the germ and hull removed. Whole kernel grits are sometimes called "speckled".[14]
Grits are prepared by mixing water or milk and the dry grits and stirring them over heat, if one usescornmeal, the food is calledmush.[15][16] Whole-grain grits require much longer to become soft than "quick grits".
 Grits and grunts with dandelion greens and Swiss chard | |
| Type | Fried fish and porridge |
|---|---|
| Course | Main course |
| Place of origin | Key West, Florida |
| Associatedcuisine | American cuisine |
| Serving temperature | Hot |
| Main ingredients | Grits,white grunts or other fish |
Grits are eaten with a wide variety of foods, such as eggs and bacon, friedcatfish,shrimp,salmoncroquettes, orcountry ham.[17]
Shrimp and grits is a traditional dish in the coastal communities in theSouth Carolina Lowcountry andGeorgia'sLower Coastal Plain.[18][19]
Grits and grunts is a breakfast dish considered to be a staple of Floridian cuisine.[20][21] The dish is prepared by serving small fried fish fillets, typicallywhite grunts, over cooked grits.[22][23] It was invented during the colonial period and became popular inKey West during the early 20th century.[24]Barry Popik stated that this popularization occurred around 1900.[25]Stetson Kennedy's bookGrits and Grunts: Folkloric Key West was named after the dish.[26]
Solidified cooked grits can be sliced and fried invegetable oil, butter, or bacon grease to make fried grits, or they can first be breaded in beaten egg andbread crumbs.[27]
