Grits
Grits is a type of porridge made from coarsely ground dried corn 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, mieliepap, and mămăligă. 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.
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