For the Canadian political party colloquially known as the Grits, see Liberal Party of Canada. For other uses, see Grit (disambiguation).
Grits
Grits, as a breakfast side-dish with bacon, scrambled eggs and toast
Type
Porridge
Place of origin
United States
Main ingredients
Ground corn
Variations
Hominy grits
Yellow speckled grits
Cheese grits
Media: Grits
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. They are often served with flavorings[2] as a breakfast dish. Grits can be savory or sweet, with savory seasonings being more common. Grits are similar to other thick maize-based porridges from around the world, such as polenta and mieliepap. The dish originated in the Southern United States but is now available nationwide. Grits are often part of a dinner entrée shrimp and grits, served primarily in the South USA.[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]
^"Food Buying Guide for Child Nutrition Programs: Chapter 4 Grains" (PDF). Retrieved November 23, 2023.
^ abMoss, Robert. "The Surprisingly Recent Story of How Shrimp and Grits Won Over the South". Serious Eats. Retrieved March 21, 2017.
^Harper, Douglas. "grits". Online Etymology Dictionary. Retrieved August 27, 2011.
^Lee, Matt; Lee, Ted. "Iconic Southern Plates: Lowcountry Shrimp and Grits". Southern Living. Retrieved September 3, 2022.
^Huguenin, Mary Vereen; Stoney, Anne Montague, eds. (1950). Charleston Receipts. The Junior League of Charleston. p. 153.
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