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Grits may be either yellow or white, depending on the color of the maize used. The most common version in supermarkets is "quick" grits, which are made from non-hominy maize and have the germ and hull removed. Whole kernel grits are sometimes called "speckled". [14]
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.
Maize made into grist is called grits when it is coarse, and corn meal when it is finely ground. Wheat , oats , barley , and buckwheat are also ground and sifted into flour and farina . Grist is also used in brewing and distillation to make a mash .
The kind of grit used may also change seasonally, whether due to varying availability of grit or varying availability of food to be digested. Sex and reproductive status are usually not associated with grit size. Grit that starts off in rough or angular pieces may become rounded off as it is used in a bird's gizzard. [4]
One Charleston chef says he’ll often hear some variation of: “These grits are great. We were scared but got them anyway. What are they?”
Shrimp and Grits. Cheesy grits and spicy Cajun shrimp are a match made in heaven. This dish comes together in under 20 minutes, making it perfect for a quick but satisfying meal.
Hominy can be ground coarsely for grits, or into a fine mash dough used extensively in Latin American cuisine. Many islands in the West Indies, notably Jamaica, also use hominy (known as cornmeal or polenta , though different from Italian polenta ) to make a sort of porridge with corn starch or flour to thicken the mixture and condensed milk ...
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