Grits and a waffle, both topped with butter.

Grits is a type of corn porridge and a food common in the Southern United States consisting of coarsely ground corn. This is similar to many other thick maize-based porridges from around the world such as polenta. It also has a lesser resemblance to farina, a thinner porridge. Look up grit, GRIT, grits, GRITS in Wiktionary, the free dictionary. ... Grits and a waffle, both topped with butter. ... Image File history File linksMetadata Download high resolution version (2592x1944, 1878 KB) Grits and a waffle Photo from flickr: http://flickr. ... Image File history File linksMetadata Download high resolution version (2592x1944, 1878 KB) Grits and a waffle Photo from flickr: http://flickr. ... This article is about the food item. ... Butter is commonly sold in sticks (pictured) or blocks, and frequently served with the use of a butter knife. ... Binomial name L. Corn (Zea mays L. ssp. ... This article does not cite any references or sources. ... This article is 88 kilobytes or more in size. ... This article is about the maize plant. ... Fried polenta (left), with chicken and potatoes Polenta is a cornmeal dish popular in Italian, Savoyard, Swiss, Austrian, Croatian, Slovenian, Serbian, Romanian, Bulgarian, Corsican, Argentine, Brazilian, and Mexican cuisine, and it is a traditional staple food throughout much of northern Italy. ... The name farina is used in a number of circumstances: Farina (from the Italian for flour) is a bland-tasting meal made from cereal grains. ...

Hominy grits is another term for grits, but explicitly refers to grits made from nixtamalized corn, or hominy. Nixtamalization is the process whereby ripe maize grains are soaked and cooked in an alkaline solution, usually lime based, to cause the transparent outer hull, the pericarp, to separate from the grain. ... Hominy or nixtamal is dried, treated maize (corn) kernels. ...

Origins

Traditionally the maize for grits is ground by a stone mill. The results are passed through screens, with the finer part being corn meal, and the coarser being grits. Many communities in the Southern U.S. used a gristmill up until the mid-20th century, with families bringing their own corn to be ground, and the miller retaining a portion of the corn for his fee. In South Carolina, state law requires grits and corn meal to be enriched, similar to the requirements for flour, unless the grits are ground from corn where the miller keeps part of the product for his fee.^[1] An ancient Chinese tomb model of a foot-powered mill, Eastern Han Dynasty (25 - 220 AD), Freer Gallery of Art. ... Cornmeal is dried, ground maize corn. ... Gristmill with water wheel, Skyline Drive, VA, 1938 A gristmill is a building where grain is ground into flour. ... (19th century - 20th century - 21st century - more centuries) Decades: 1900s 1910s 1920s 1930s 1940s 1950s 1960s 1970s 1980s 1990s As a means of recording the passage of time, the 20th century was that century which lasted from 1901–2000 in the sense of the Gregorian calendar (1900–1999... For other uses, see Miller (disambiguation). ... Official language(s) English Capital Charleston(1670-1789) Columbia(1790-present) Largest city Columbia Largest metro area Columbia Area  Ranked 40th  - Total 34,726 sq mi (82,965 km²)  - Width 200 miles (320 km)  - Length 260 miles (420 km)  - % water 6  - Latitude 32° 2′ N to 35° 13′ N  - Longitude...

Three-quarters of grits sold in the United States is sold in the "grits belt" stretching from Louisiana to North Carolina. South Carolina declared grits its state food in 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 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 The Charleston News and Courier proclaimed in 1952: 'An inexpensive, simple, and thoroughly digestible food, [grits] 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 [grits] is a man of peace.'"^[2] Official language(s) de jure: none de facto: English & French Capital Baton Rouge Largest city New Orleans [1] Area  Ranked 31st  - Total 51,885 sq mi (134,382 km²)  - Width 130 miles (210 km)  - Length 379 miles (610 km)  - % water 16  - Latitude 29°N to 33°N  - Longitude 89°W... Official language(s) English Capital Raleigh Largest city Charlotte Area  Ranked 28th  - Total 53,865 sq mi (139,509 km²)  - Width 150 miles (240 km)  - Length 560[1] miles (901 km)  - % water 9. ...

The word "grits" comes from Old English grytta meaning a coarse meal of any kind. Yellow grits include the whole kernel, while white grits use hulled kernels. Grits is prepared by simply boiling into a porridge; normally it is boiled until enough water evaporates to leave it semi-solid. It is traditionally served during breakfast, but can be used at any meal. In some circles, grits are referred to as "Georgia ice cream". A ripe red jalapeño cut open to show the seeds For other uses, see Seed (disambiguation). ... Boiling, a type of phase transition, is the rapid vaporization of a liquid, which typically occurs when a liquid is heated to its boiling point, the temperature at which the vapor pressure of the liquid is equal to the pressure exerted on the liquid by the surrounding atmospheric pressure. ... This article does not cite any references or sources. ... This article does not cite any references or sources. ...

References

Look up grits in Wiktionary, the free dictionary.

Wikibooks Cookbook has an article on

Hominy Grits

• Cuisine of the Southern United States
• United States Regional Cuisine