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Grits are often part of the dinner entrée shrimp and grits, served primarily in the Southern United States. [2] The word "grits" is derived from the Old English word grytt, meaning "coarse meal". [3] In the Charleston, South Carolina area, cooked hominy grits were primarily referred to as "hominy" until the 1980s. [4] [5]
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.
Grit ties in with positive psychology and in particular, with its promotion of perseverance: the ability to stick with and pursue a goal over a long period is an aspect of grit.
Shrimp and grits is a traditional dish in the Lowcountry of the coastal Carolinas and Georgia in the United States. It is a traditional breakfast dish, though many consider it more of a lunch or supper dish. Elsewhere, grits are accompanied by fried catfish or salmon croquettes. [1] [2] [3]
Hominy grits: Hominy grits are ... It doesn't mean they are unhealthy, but they do contain less fiber and overall micronutrients than stone-ground grits,” she says.
First and foremost, starts with two different types of corn.
It can also mean grain that has been ground at a gristmill. Its etymology derives from the verb grind. Grist can be ground into meal or flour, depending on how coarsely it is ground. Maize made into grist is called grits when it is coarse, and corn meal when it is finely ground.
The Upper South favors pork and whiskey; the Low Country (the coast, especially coastal Georgia and coastal South Carolina) favors seafood, rice, and grits. Texas and Oklahoma tend to prefer beef; the rest of the South prefers pork.