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Grits are cooked in warm salted water or milk. They are often served with flavorings [2] as a breakfast dish. Grits can be savory or sweet, with savory seasonings being more common. Grits are similar to other thick maize-based porridges from around the world, such as polenta, mieliepap, and mămăligă.
Grits have a coarser texture, whereas cornmeal is finely ground into a flour-like substance. You can buy cornmeal in coarse, medium, fine grinds, but even the coarsest isn't often as coarse as grits.
Grillades and grits topped with scallions at a New Orleans restaurant. Grillades /ɡree-yahds/ [1] are medallions of various meats, conventionally beef, [1] but veal and pork are also used in modern recipes. Often served with gravy at breakfast or brunch over grits, they are a traditional Creole food. [1]
Beall degerminator is known for its high yield of flaking grits; however, other manufactures have lower power requirement. Pilot plant Beall has an inner cone rotating at 800 rpm. One of the advantages of Beall degermination is weight adjustment at tailgate for increment the residence time by holding back the material.
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No one grinds grits from hominy which is nixtamalized maize. You can't, it's too soft. Grits are sometimes called hominy grits and here hominy just means maize and also may be used because like hominy, grits have had the bran removed. Halfelven 21:00, 23 August 2010 (UTC) Wrong. It is possible to get hominy grits in the USA.
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