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Corn Grits are generally made from only white corn kernels. The kernels are quick steamed in a matter of minutes to loosen their shells (unlike hominy grits which are soaked for days in lye water.)

The kernels are then ground and sifted, often into three sizes: the largest size is Corn Grits, the medium size becomes Corn Meal, and the finest are bran.

Substitutes
Hominy Grits; Polenta

Language Notes
Grits comes from the Old English "grytt" (bran) or "greot" (ground). It means small, hard grains.

Also called:

Other entries for:

Corn Grits
Hominy, Posole Corn, Samp

Other entries for: Corn

Blue Corn, Corn Flakes, Corn Husks, Corn Kernels, Corn Smut, Cornmeal, Corn, Creamed Corn, Dent Corn, Flint Corn, Flour Corn, Popcorn

Other entries for:

Grains
Amaranth, Barley, Buckwheat, Cereals, Flax, Kamut, Millet, Oats, Quinoa, Red River Cereal, Rice, Rye, Semolina, Sorghum, Spelt, Teff, Triticale, Wheat