Posted on 08/24/2020 9:33:52 AM PDT by Red Badger
bttt
When desribing grits for people who have never had them (Yankees and furriners) I say they are a lot like Cream of Wheat but with less taste.
The point of grits is to take on the flavor of what they are served in, which is why there are sweet grits with syrup, honey and the like or dinner grits, with red gravy and the like.
Now remember I am a Yankee from California but I have traveled pretty extensively and am describing eyesight to the blind ;) :)
I prefer yellow grits as well. Hard to find though.............
“Corn (maize)”
The word corn was used in England as a type of measurement of a corn size in granularity and nothing to do with maize (the crop).
Why do we call it corn? It is after all maize.
Betcha’ can’t eat just one!
I really don’t enjoy grits in any form I’ve had them.
I enjoy corn muffins, though.
It’s like a potato. Without any seasoning or butter and salt and pepper, potatoes are horribly bland. With the right seasoning or butter plus salt and pepper they are delicious.
Also shrimp n’ Grits can be eaten anytime - not just breakfast. Add bacon and shrimp and cheese and they are heavenly.
Sunny-side up for me, draped across the top of the grits. With plenty of pepper.
I ordered breakfast at a diner in Scranton, PA once in 1974, with grits.
The waitress did not know what they were................
I am so ashamed but I even like instant grits...
A bowl of grits with crunched bacon!
Sometimes add Cheddar Cheese shreds! Heavenly!..............................
Grits, served with butter and brown sugar.
Making me hungry for shrimp and grits.
Instant grits is better than no grits at all!...........
Shrimp and CHEESE GRITS!..................
Origin
The dish came from a Native American Muskogee tribe's recipe in the 16th century, of Indian corn similar to hominy or maize. The Muskogee would grind the corn in a stone mill, giving it a “gritty” texture.[4] They were made using a stone-grounder. The colonists and settlers enjoyed the new staple with the local Native Americans and it became an American staple dish.[5]
At that time, the hominy for grits were ground on a stone mill. The ground hominy was then passed through screens, the finer sifted material used as grit meal, and the coarser as grits.[6] State law in South Carolina requires grits and rice meal to be enriched, similar to the requirement for flour.[7]
Three-quarters of 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] A similar bill was introduced in South Carolina to name it the official state food,[10] but it did not advance.[11]
Nevertheless, South Carolina still has an entire chapter of legislation dealing exclusively with corn meal and grits.[7] 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 is sometimes called "speckled".[12]
I use honey!...........................
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