User:Grits galloorrrrr . ./sandbox

= Grits = originated during the 16th century among the Native American Muskogee tribes of southeastern states, including Tennessee, Alabama, Georgia, and Florida. These tribes are credited with grinding dried corn into a coarse, gritty texture and serving it to colonists.

grits are a common item in the american brakfast. they are good. Grits are a type of porridge made from boiled cornmeal. Hominy grits are a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. Grits are often served with flavorings[1] 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.[1]

The word "grits" is derived from the Old English word, meaning "coarse meal."[2] In the Charleston, South Carolina, area, cooked hominy grits were primarily referred to as "hominy" until the 1980s.[3][4]

The dish originated with the Native American Muscogee tribe using a corn similar to hominy.[5] American colonists learned to make the dish from the Native Americans, and it quickly became an American staple.[6]

At that time, the hominy for grits was ground on a stone mill. The ground hominy was passed through screens, the finer sifted material used as grit meal, and the coarser as grits.[7]

Three-quarters of the grits sold in the U.S. are bought in the South, in an area stretching from Lower Texas to Washington, D.C., that is sometimes called the "grits belt."[8] The state of Georgia declared grits to be its official prepared food in 2002.[9]

Grits may be either yellow or white, depending on the color of the corn used. The most common version in supermarkets is "quick" grits, which have the germ and hull removed. Whole kernel grits are sometimes called "speckled".[13]

Preparation - Prepared grits Grits are prepared by mixing water or milk and cornmeal and stirring them over heat.[14][15] Whole grain grits require much longer to become soft than "quick grits."

Some people serve grits with sugar, while others object to sweetened grits. They are often served with butter. They are served with grated cheese, sausage, bacon, salt, pepper, or red-eye gravy.

Grits are eaten with a wide variety of foods, such as eggs and bacon, fried catfish, shrimp, salmon croquettes, or country ham.[16]

Shrimp and grits is a traditional dish in the coastal communities in the South Carolina Lowcountry and Georgia's Lower Coastal Plain.[17] Solidified cooked grits can be sliced and fried in vegetable oil, butter, or bacon grease, or they can first be breaded in beaten egg and bread crumbs.[18]

Toppings -- Topping that can usually be found on grits is Sweet: Butter, cinnamon, raisins, syrup, brown sugar, peanut butter, jam, or berries. Savory: Cheese, fried eggs, bacon (cooked and chopped), caramelized onion, roasted red peppers, tomatoes, scallions, or herbs.

Foods Like Grits There are different foods like grits in the world. Some examples are:

Polenta is a dish native to Italy and, similar to grits, is made from a coarsely ground corn product called "flint," which contains a hard starch center. This hard starch provides a distinctly granular texture even after cooking. Polenta is served hot and creamy or allowed to cool and then sliced. Cornmeal is a meal (coarse flour) ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour can be.[1][2][3] In Mexico, very finely ground cornmeal is referred to as corn flour.[1][4] When fine cornmeal is made from maize that has been soaked in an alkaline solution, e.g., limewater (a process known as nixtamalization), it is called masa harina (or masa flour), which is used for making arepas, tamales and tortillas.[5][6] Boiled cornmeal is called polenta in Italy and is also a traditional dish and bread substitute in Romania.[7]

Interesting facts about grits


 * three-quarters of grits sold in the U.S. are sold in the South. The area stretches from Texas to Virginia,sometimes referred to as the “grits belt”. The state of Georgia declared grits its official prepared food in 2002. “Charleston-style grits” are boiled in milk instead of water, giving them a creamy consistency. Grits are usually either yellow or white, depending on the color of corn.