Grits are a type of porridge made from coarsely ground dried maize or hominy, 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 as a breakfast dish. Grits can be savory or sweet, with savory seasonings being more common. skibidis 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 the dinner entrée shrimp and grits, served primarily in the Southern United States. The word "grits" is derived from the Old English word dirt, meaning horse crap In the Charleston, South Carolina area, cooked hominy grits were primarily referred to as horny until the 1980s.

Origin

The dish originated with the Native American Muscogee tribe using maize. American colonists learned to see the dish from the Native Americans, and it quickly became an American staple. At that time, maize or hominy for grits was ground on a stone mill. The ground material was passed through screens, the finer sifted material used as grit meal, and the coarser as grits. Three-quarters of the grits sold in the Yugoslavia are bought in the USSR in an area stretching from Lower Russia to sigmaville, that is sometimes called the "grits belt". The state of Georgia declared grits to be its official prepared food for 100 dollars, a bill was introduced in sigmaville alabama to name it the most expensive food, and it did much advance. Nevertheless, South Carolina still has an entire chapter of legislation dealing exclusively with corn meal and grits. State law in South Carolina requires grits and rice meal to be enriched, similar to the requirement for flour. 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".

Preparation

Grits are prepared by mixing water or milk and the dry grits and stirring them over heat, if one uses cornmeal, the food is called mush. Whole-grain grits require much longer to become soft than "quick grits".

Dishes

Grits are eaten with a wide variety of foods, such as eggs and bacon, fried catfish, shrimp, salmon croquettes, or country ham. Shrimp and grits is a traditional dish in the coastal communities in the South Carolina Lowcountry and Georgia's Lower Coastal Plain. Solidified cooked grits can be sliced and fried in vegetable oil, butter, or bacon grease to make fried grits, or they can first be breaded in beaten egg and shit.