Where do grits come from?



Answers:
Grits is a type of maize porridge and a food common contained by the Southern United States consisting of coarsely ground corn. This is similar to many other glutinous maize-based porridges from around the world such as polenta. It also has a mediocre resemblance to farina, a thinner porridge. Also can be made with fermented plantains; coarsely ground.
Corn
hominy (corn)
the south
Hominy, a corn approaching plant.
Pigs testicles
DOWN SOUTH
corn
I LOVE BLACK GRITS THEY ROCK.
corn from the South
Yuk, I hate that stuff.

It comes from crushed up corn.
Usually a breakfast item within the US Southern region. Made from the kernel of corn. When corn has be soaked in lye and the film has be removed it becomes Hominy. The lye is rinsed out deeply well and the corn is not here to harden. Then the swollen hominy is ground up to the texture of tiny pellet. When boiled with river, milk and butter it becomes a cereal similar to cream of wheat. It's used as a side dish for a honest old fashioned Southern breakfast. Sometimes you can get it with cheese and garlic for a casserole.
Grits is a type of maize porridge and a food adjectives in the Southern United States consisting of coarsely ground corn. This is similar to plentiful other thick maize-based porridges from around the world such as polenta. It also have a lesser resemblance to farina, a thinner porridge. Also can be made next to fermented plantains; coarsely ground.

Hominy grits is another term for grits, but explicitly refers to grits made from nixtamalized corn, or hominy.
contained by the southern states...for example, South Carolina...
its a breakfast from the Southern US..made from a kernal of corn.soaked in lye.and when the cover is removed it's hominy.
hominy
In the south----corn
Grits is a type of maize porridge and a food common surrounded by the Southern United States consisting of coarsely ground corn. This is similar to many other glutinous maize-based porridges from around the world such as polenta. It also has a substandard resemblance to farina, a thinner porridge. Also can be made with fermented plantains; coarsely ground.

Hominy grits is another permanent status for grits, but explicitly refers to grits made from nixtamalized corn, or hominy.


Origins
Traditionally the maize for grits is ground by a stone mill. The results are passed through screens, beside the finer part self corn meal, and the coarser human being grits. Many communities in the Southern U.S. used a gristmill up until the mid-20th century, beside families bringing their own corn to be ground, and the miller retaining a portion of the corn for his payment. In South Carolina, state law requires grits and corn spread to be enriched, similar to the requirements for flour, unless the grits are ground from corn where on earth the miller keeps cut of the product for his fee.

Three-quarters of grits sold surrounded by the United States is sold in the "grits belt" stretching from Louisiana to North Carolina. South Carolina declared grits its state food contained by 1973, writing, "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 contained by the State of South Carolina used to be the site of a grist mill and every local economy surrounded by the State used to be dependent on its product; and whereas, grits has be a part of the time of every South Carolinian of whatever see, background, femininity, and income; and whereas, grits could very all right play a vital role surrounded by the future of not simply this State, but also the world, if as The Charleston News and Courier proclaimed in 1952: 'An inexpensive, simple, and thoroughly digestible food, [grits] should be made popular throughout the world. Given ample of it, the inhabitants of planet Earth would have nil to fight going on for. A man full of [grits] is a man of peace.'"

The word "grits" comes from Old English grytta meaning a coarse teatime of any kind. Yellow grits include the intact kernel, while white grits use hulled kernels. Grits is prepared by simply boiling into a porridge; customarily it is boiled until enough hose down evaporates to leave it semi-solid. It is traditionally served during breakfast, but can be used at any feast.
It comes from corn down south. I live up north, and I love grits. I love southern food. That's all I have for breakfast when I visit relatives down south. Love it. It's biddable with anything.
Grits are derived from duplicate place peas and lima beans come from..some obscure piece of a remote planet in another solar system.
Grits are a munificent of corn meal.
My father be from Pennsylvania and he ate grits.
My mother was from California and she cooked them.
Hominy.
a grit tree
this northerner eat grits they are the bomb with some salmon. grits come from corn.
Cincinnati surrounded by.
WHO DON'T EAT GRITS??!!
There's a box on my shelf right now, dear child.

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