Corn Grits

Corn Grits

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: Bris de maïs (French) Maisgrütze (German) Granillo de mais (Spanish)

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, Farina, Flax, Kamut, Millet, Oats, Quinoa, Red River Cereal, Rice, Rye, Semolina, Sorghum, Spelt, Teff, Triticale, Wheat

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