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{{Short description|Porridge of boiled cornmeal}}
⚫ {{Infobox prepared food
{{About||the Canadian political party colloquially known as the Grits|Liberal Party of Canada||Grit (disambiguation)}}
⚫ | name = Grits
⚫ {{Infobox food
⚫ | image = Grits1.jpg|300px
⚫ | name = Grits
⚫ | caption = Grits, as a breakfast side-dish with ], ] and ]
⚫ | image = Grits1.jpg
⚫ | type = ]
⚫ | caption = Grits, as a breakfast side-dish with ], ] and ]
⚫ | main_ingredient = Ground Corn
⚫ | type = ]
| variations ='''Hominy grits''' <br> '''Yellow speckled grits'''
⚫ | main_ingredient = Ground corn
| other = ]
| place_of_origin = ]
| variations = {{ubl|Hominy grits | Yellow speckled grits | Cheese grits|Fried grits}}
}} }}
] ]


'''Grits''' are a type of ] made from coarsely ground dried ] or ],<ref name="USDA">{{Cite web |title=Food Buying Guide for Child Nutrition Programs: Chapter 4 Grains |url=https://foodbuyingguide.fns.usda.gov/Content/TablesFBG/USDA_FBG_Section4_Grains.pdf |access-date=November 23, 2023}}</ref> the latter being maize that has been treated with an ] in a process called ], with the ] (ovary wall) removed. Grits are cooked in warm salted water or milk. They are often served with flavorings<ref name="auto">{{Cite web |last=Moss |first=Robert |title=The Surprisingly Recent Story of How Shrimp and Grits Won Over the South |url=http://www.seriouseats.com/2014/08/shrimp-and-grits-southern-food-history.html |access-date=March 21, 2017 |work=]}}</ref> as a breakfast dish. Grits can be savory or sweet, with savory seasonings being more common. Grits are similar to other thick maize-based ]s from around the world, such as ] and {{lang|af|]}}. The dish originated in the ] but is now available nationwide. Grits are often part of the dinner entrée ], served primarily in the Southern United States.<ref name="auto" />
'''Grits''' is a food made by boiling ground ], and usually served with other flavourings as a breakfast dish, usually savory. It is popular in the ].


The word "grits" is derived from the ] word {{lang|ang|]}}, meaning "coarse meal".<ref>{{Cite web |last=Harper |first=Douglas |url= http://www.etymonline.com/index.php?term=grits |access-date=August 27, 2011 |title=grits |work=Online Etymology Dictionary}}</ref> In the ] area, cooked hominy grits were primarily referred to as "hominy" until the 1980s.<ref>{{cite web |last1=Lee |first1=Matt |last2=Lee |first2=Ted |title=Iconic Southern Plates: Lowcountry Shrimp and Grits |url=https://www.southernliving.com/food/grains/grits/low-country-shrimp-and-grits |website=] |access-date=3 September 2022 |language=en}}</ref><ref>{{cite book |editor-last1=Huguenin |editor-first1=Mary Vereen |editor-last2=Stoney |editor-first2=Anne Montague |title=Charleston Receipts |publisher=] of Charleston|year=1950 |page=153 }}</ref>
Grits is of ] origin, and is similar to other thick maize-based ]s from around the world such as ].


== Origin ==
Modern grits are commonly made of alkali-treated corn known as '']'', in which case it may be called "hominy grits". "Instant grits" and "quick grits" use hominy processed for faster cooking, widely sold in supermarkets.
The dish originated with the Native American ] tribe using maize.<ref name= deepsouth>{{cite web| url = http://deepsouthmag.com/2014/10/01/shrimp-and-grits-a-history/| url-status = dead| archive-url = https://web.archive.org/web/20160307231435/http://deepsouthmag.com/2014/10/01/shrimp-and-grits-a-history/ | archive-date = March 7, 2016| title = Shrimp and Grits: A History |work= Deep South Magazine| date= October 1, 2014 |publisher= Deep South Media, LLC |access-date=2018-09-20}}</ref> American colonists learned to make the dish from the Native Americans, and it quickly became an American staple.<ref>{{Cite web|last=Wulff|first=Alexia|title=A Brief History Of Grits| url= https://theculturetrip.com/north-america/usa/articles/a-brief-history-of-grits/|access-date=2021-07-31|website=Culture Trip|date=November 7, 2016}}</ref>


At that time, maize or hominy for grits was ground on a stone ]. The ground material was passed through screens, the finer sifted material used as grit meal, and the coarser as grits.<ref>{{Cite news| work= Newsday| place= Melville, New York | title= Burning Questions: Kernels of Truth on Ground Corn |last= Marcus| first= Erica| date=3 May 2006|publisher=Knight Ridder Tribune Business News|page=1|via=ProQuest}}</ref>
The word "grits" may be treated as either singular or plural; historically, in the American South it was always singular. It derives from the Old English word "]," meaning coarse meal.<ref>{{Citation |last=Harper |first=Douglas |url=http://www.etymonline.com/index.php?term=grits |accessdate=August 27, 2011 |title=Online Etymology Dictionary: grits}}</ref>


Three-quarters of the grits sold in the U.S. are bought in the South, in an area stretching from Lower Texas to ], that is sometimes called the "grits belt".<ref>{{Cite book| first = Charles L.| last =Cutler|title =Tracks that Speak: The Legacy of Native American Words in North American Culture| publisher = Houghton Mifflin|year =2002|location = Boston| page = 28| url =https://books.google.com/books?id=CfekuKBLfpIC&q=grits+belt+map&pg=PA28|isbn =0-618-06510-5}}</ref> The state of ] declared grits to be its official prepared food in 2002.<ref>{{cite web| website= sos.georgia.gov| url= http://sos.georgia.gov/state_symbols/state_prepared_food.html |publisher= Georgia Secretary of State| title= State Prepared Food| archiveurl= https://web.archive.org/web/20080829193358/http://sos.georgia.gov/state_symbols/state_prepared_food.html |archivedate= August 29, 2008 | access-date= December 14, 2007}}</ref> A similar bill was introduced in South Carolina to name it the official state food,<ref>{{cite web| url= http://www.scstatehouse.gov/sess113_1999-2000/bills/4806.htm |title= South Carolina General Assembly 113th Session, 1999–2000, Bill Number: 4806 |website=scstatehouse.gov |publisher=South Carolina Legislature| access-date= February 12, 2017}}</ref> but it did not advance.<ref>{{cite web |title=A Bill And the Code of Laws of South Carolina, 1976, By Adding Section 1-1-703 So As To Recognize Grits As the Official Food of the State. Session 113 - (1999-2000). 4806 General Bill, By Altman |url= https://www.scstatehouse.gov/billsearch.php?billnumbers=4806&session=113&summary=B |website=scstatehouse.gov |publisher=South Carolina Legislature |access-date=22 June 2019}}</ref> Nevertheless, South Carolina still has an entire chapter of legislation dealing exclusively with corn meal and grits.<ref name=sclaaw/> State law in ] requires grits and rice meal to be ], similar to the requirement for flour.<ref name=sclaaw>{{cite web |title=Code of Laws. Title 39. Trade and Commerce. Chapter 29. "Corn Meal and Grits" |url= https://www.scstatehouse.gov/query.php?search=DOC&searchtext=grits&category=CODEOFLAWS&conid=25854106&result_pos=0&keyval=18965&numrows=10 |website=scstatehouse.gov |publisher=South Carolina Legislature |access-date=July 8, 2022}}</ref>
==Origins==
Grits have their origin in Native American corn preparation. Traditionally, the hominy for grits was ground on a stone ]. The ground hominy is then passed through screens, the finer sifted material used as grit meal, and the coarser as grits. Many American communities used a ] until the mid-twentieth century, farmers bringing their corn to be ground, and the ] keeping a portion as his fee. State law in ] requires grits and corn meal to be enriched, similar to the requirement for flour, unless the grits are made from the corn a miller kept as his fee.<ref>, retrieved Dec 14, 2007</ref>


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".<ref>{{cite news | last1=Lee | first1=Matt | last2=Lee | first2=Ted | date=April 26, 2000 | title=A Taste of Charleston; Corn's Highest Calling: Grits | work=] | url=https://www.nytimes.com/2000/04/26/dining/a-taste-of-charleston-corn-s-higher-calling-grits.html | access-date=March 17, 2018}}</ref>
Three-quarters of grits sold in the U.S. are bought in the South, in an area stretching from Texas to ] that is sometimes called the "grits belt".<ref>
{{Cite book| last = Charles L.| first =Cutler|title =Tracks that speak: the legacy of Native American words in North American culture| publisher = Houghton Mifflin|year =2002|location = USA| pages = 28| url =http://books.google.com/books?id=CfekuKBLfpIC&pg=PA28&lpg=PA28&dq=grits+belt+map#v=onepage&q=grits%20belt%20map&f=false|isbn =0-618-06510-5}}, retrieved Oct 25, 2009</ref> The state of ] declared grits its official prepared food in 2002.<ref>, retrieved Dec 14, 2007</ref> Similar bills have been introduced in South Carolina, with one declaring:
<blockquote>Whereas, throughout its history, the South has relished its grits, making them a symbol of its diet, its customs, its humor, and its hospitality, and whereas, every community in the State of South Carolina used to be the site of a grits mill and every local economy in the State used to be dependent on its product; and whereas, grits has been a part of the life of every South Carolinian of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only this State, but also the world, if as Charleston's '']'' proclaimed in 1952, "An inexpensive, simple, and thoroughly digestible food, should be made popular throughout the world. Given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of is a man of peace."<ref>, retrieved Dec 14, 2007</ref></blockquote>


⚫ == Preparation ==
In the South Carolina ], the uncooked ground corn is known as "grist", and the cooked dish is "hominy". This is distinct from the usual use of the term ].

Grits are either yellow or white, depending on the color of corn. The most common version in supermarkets is "quick" grits, which 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 ], the food is called ].<ref>{{Cite web|url=https://www.bhg.com/recipes/how-to/cooking-basics/how-to-make-grits/|title=How to Make Grits|website= ]| via= bhg.com |language=EN|access-date=2020-02-10}}</ref><ref>{{Cite web |url= https://www.thespruceeats.com/what-are-grits-p2-995707|title=Cornmeal vs. Grits vs. Polenta|website=The Spruce Eats|language=en|access-date= 2020-02-10}}</ref> Whole-grain grits require much longer to become soft than "quick grits".
Whole kernel grits are prepared by adding five or six parts boiling water (seasoned with salt - 1/4 tsp for each cup of water) to one part grits and cooking for 20 to 45 minutes. Grits expand when cooked and need periodic stirring to prevent sticking, and lumps from forming. They are not done until they have absorbed four times their volume of water. {{citation needed|date=August 2015}} The additional water allows for some evaporation as they cook. Whole grain grits require much longer to become soft than do "quick grits." Grits are most typically served seasoned with salt and pepper, as well as generous amounts of butter. On occasion they are served with grated cheese, sausage, bacon, or ]. Grits may also be seasoned with butter and sugar, and a small amount of salt, giving them a salty-sweet flavor similar to kettle corn.


== Dishes ==
Extra, i.e. left-over, grits can be put into a glass tumbler, chilled until needed, sliced into slabs with a taut string, and fried, either plain or with a ]. In this form they are denominated "fried grits" ("fried hominy" in the ]).


]
==Grits dishes==
Grits are eaten with a wide variety of foods, such as eggs and bacon, fried ], ] ]s, ], and many other dishes. Grits are eaten with a wide variety of foods, such as eggs and bacon, fried ], ], ] ]s, or ].<ref>{{Cite web |url= https://www.huffpost.com/entry/southern-grits-how-to_n_6043290|title=How To Cook Grits Like A Southerner|date=2014-10-29|website=HuffPost|language=en|access-date=2020-02-10}}</ref>


] is a traditional dish in the coastal communities in the ] and ] ].<ref>{{Cite web |url= https://www.seriouseats.com/2014/08/shrimp-and-grits-southern-food-history.html| title= The Surprisingly Recent Story of How Shrimp and Grits Won Over the South |website= seriouseats.com| first= Robert |last= Moss| date=May 13, 2020| language= en| access-date= March 15, 2022}}</ref> <!--"A variation of the dish is also consumed for breakfast in the northern states of Kedah and Perlis in peninsular ]. It is a traditional breakfast dish." ← left hidden until verified source can be proven to cite-->
] is a traditional dish in the Low Country of coastal ], ], ], ], ], ], ] and ]. It is a traditional breakfast dish.


Solidified cooked grits can be sliced and fried in ], butter, or bacon grease to make fried grits, or they can first be breaded in beaten egg and ].<ref>{{Cite web|url=https://www.justapinch.com/recipe/leah-stacey/southern-fried-grit-patties/other-breakfast| title= Southern Fried Grit Patties| website= justapinch.com | publisher= Just A Pinch Recipe Club | first= Leah |last= Stacey| language= en|access-date= March 15, 2022}}</ref>
"Charleston-style grits" are boiled in milk instead of water, giving them a creamy consistency.


⚫ == See also ==
Solidified cooked grits can be sliced and fried directly in ], butter, or ] grease, or they can first be breaded in beaten egg and bread crumbs.
{{Portal|United States|Food}}

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⚫ ==See also==
{{portal|Food}}
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==References== == References ==
{{Wiktionary}} {{Wiktionary}}
{{Commons category}} {{Commons category}}
{{Cookbook|Hominy Grits}} {{Cookbook|Hominy Grits}}
{{reflist|colwidth=30em}} {{Reflist|30em}}
{{Use mdy dates|date=April 2012}} {{Use mdy dates|date=April 2012}}


{{corn}} {{Corn}}


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Latest revision as of 13:52, 27 December 2024

Porridge of boiled cornmeal 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
TypePorridge
Place of originUnited States
Main ingredientsGround corn
Variations
  • Hominy grits
  • Yellow speckled grits
  • Cheese grits
  • Fried 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, 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. 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 the dinner entrée shrimp and grits, served primarily in the Southern United States.

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

Origin

The dish originated with the Native American Muscogee tribe using maize. American colonists learned to make 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 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". The state of Georgia declared grits to be its official prepared food in 2002. A similar bill was introduced in South Carolina to name it the official state food, but it did not 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

Prepared grits

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

Creamy bowl of grits

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 bread crumbs.

See also

References

  1. "Food Buying Guide for Child Nutrition Programs: Chapter 4 Grains" (PDF). Retrieved November 23, 2023.
  2. ^ Moss, Robert. "The Surprisingly Recent Story of How Shrimp and Grits Won Over the South". Serious Eats. Retrieved March 21, 2017.
  3. Harper, Douglas. "grits". Online Etymology Dictionary. Retrieved August 27, 2011.
  4. Lee, Matt; Lee, Ted. "Iconic Southern Plates: Lowcountry Shrimp and Grits". Southern Living. Retrieved September 3, 2022.
  5. Huguenin, Mary Vereen; Stoney, Anne Montague, eds. (1950). Charleston Receipts. Junior League of Charleston. p. 153.
  6. "Shrimp and Grits: A History". Deep South Magazine. Deep South Media, LLC. October 1, 2014. Archived from the original on March 7, 2016. Retrieved September 20, 2018.
  7. Wulff, Alexia (November 7, 2016). "A Brief History Of Grits". Culture Trip. Retrieved July 31, 2021.
  8. Marcus, Erica (May 3, 2006). "Burning Questions: Kernels of Truth on Ground Corn". Newsday. Melville, New York: Knight Ridder Tribune Business News. p. 1 – via ProQuest.
  9. Cutler, Charles L. (2002). Tracks that Speak: The Legacy of Native American Words in North American Culture. Boston: Houghton Mifflin. p. 28. ISBN 0-618-06510-5.
  10. "State Prepared Food". sos.georgia.gov. Georgia Secretary of State. Archived from the original on August 29, 2008. Retrieved December 14, 2007.
  11. "South Carolina General Assembly 113th Session, 1999–2000, Bill Number: 4806". scstatehouse.gov. South Carolina Legislature. Retrieved February 12, 2017.
  12. "A Bill And the Code of Laws of South Carolina, 1976, By Adding Section 1-1-703 So As To Recognize Grits As the Official Food of the State. Session 113 - (1999-2000). 4806 General Bill, By Altman". scstatehouse.gov. South Carolina Legislature. Retrieved June 22, 2019.
  13. ^ "Code of Laws. Title 39. Trade and Commerce. Chapter 29. "Corn Meal and Grits"". scstatehouse.gov. South Carolina Legislature. Retrieved July 8, 2022.
  14. Lee, Matt; Lee, Ted (April 26, 2000). "A Taste of Charleston; Corn's Highest Calling: Grits". The New York Times. Retrieved March 17, 2018.
  15. "How to Make Grits". Better Homes and Gardens. Retrieved February 10, 2020 – via bhg.com.
  16. "Cornmeal vs. Grits vs. Polenta". The Spruce Eats. Retrieved February 10, 2020.
  17. "How To Cook Grits Like A Southerner". HuffPost. October 29, 2014. Retrieved February 10, 2020.
  18. Moss, Robert (May 13, 2020). "The Surprisingly Recent Story of How Shrimp and Grits Won Over the South". seriouseats.com. Retrieved March 15, 2022.
  19. Stacey, Leah. "Southern Fried Grit Patties". justapinch.com. Just A Pinch Recipe Club. Retrieved March 15, 2022.

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