GRITS, WHITE (G62)

The word "grits" can refer to any coarsely ground grain, such as corn, rice, or oats, but most commonly refers to coarsely ground corn kernels. Native American in origin, these traditionally stone-ground kernels were first created as a by-product of making cornmeal. After grinding, kernels were passed through a screen. What went through the fine mesh was used as corn meal and what was left over was turned into grits. They have now been adapted into common use in the southern United States. In fact, three-quarters of the grits sold in the United States are sold in the South. White Hominy Grits are bland by nature, but can be flavored with just about anything. They are traditionally prepared with a little butter, salt and pepper, and sometimes cheese. They are also delicious sweetened with maple syrup. Grits, like their cousin polenta, can be eaten creamy and soft or allowed to set up and then sliced and pan-fried for a different texture.