I am English, I have heard of Grits, what are they?

Answer 1

Girls
Raised
In
The
South!

no really this is information on them...

Grits are small broken grains of corn. They were first produced by Native Americans centuries ago. They made both "corn" grits and "hominy" grits. Falls Mill produces "corn" grits.


Corn Grits
Falls Mill mills locally grown whole white hybrid corn. The corn is dried to a 14% moisture content, then each kernel is cleaned with forced air. The kernels of grain are run through the mill stone where they are ground to a certain texture and then sifted through two wire mesh screens. The three products sorted are white corn meal, white corn grits and the bran that pops off. There is a fine bran still in the grits product. This bran will never soften up with cooking. Depending on personal preference, the bran can be left in or removed by rinsing the grits before cooking.

Yummy!

Hominy
Is made from field corn that is soaked in lye water (potash water in the old days) and stirred over the next day or two until the entire shell or bran comes loose and rises to the top. The kernel itself swells to twice its original size. After the remaining kernels have been rinsed several times, they are spread to dry either on cloth or screen dryers.

How Corn Grits are made at Falls Mill
The first step in the production of our whole corn grits is the purchase of hybrid white corn from a local farmer. We pull a small grain wagon to his storage bin and auger out about 125 bushels of corn at a time. We weigh the corn and then bring it to the mill for unloading and cleaning. We auger it from the wagon into the mill building, where it is deposited in a floor bin. An elevator, running off our water wheel, picks up the corn a bucket at a time and carries it to the second floor grain cleaner. The cleaner has two shaker screens and a bottom blast fan, which operate to remove stalk, cob, unwanted seeds, cockleburs, and other field trash from the corn. The cleaned corn then drops into a basement auger, which moves it to a second elevator, where it is again carried upstairs and may be conveyed to one of four grain storage bins (usually the grinding bin above the millstones). It takes about five hours for us to unload and clean the 125 bushels.

When ready to mill, we belt up the millstones, fan suction system, and grits separator, and step up the speed of the water wheel, which drives all the machinery through a series of gears, flats belts, line shafts, and pulleys. The millstones we use are a set of 42-inch horizontal granite buhrs manufactured by the R.D. Cole Company of Newnan, Georgia, around the turn of the century. The granite was quarried at the Esopus Quarry in New York state. The millstones rotate about 125 revolutions per minute, and the upper (runner) stone weighs more than 1,500 pounds. Corn is fed into the stones via the hopper and shoe, from the upstairs storage bin. The stones are separated wider than when milling pure corn meal to obtain a coarser product. However, the milled product is a mixture of cracked corn, grits, and corn meal, so must be separated in a sifter (grits separator). As it comes off the stones, it falls into a pipe where the fan suction carries it to the second floor and drops it into the sifter. The corn meal is first sifted through a #20 screen and drops into a bagging bin on the first floor. The coarser product travels over this screen and grits drop through a #12 screen next, into a second bin below. The cracked corn tails off the end of the sifting drum and we regrind it to obtain more grits. The final yield is roughly 55% corn meal, 40% grits, and 5% light bran. The grits, however, will still contain a little bran or chaff. This is usually skimmed off prior to cooking.

No lye products are used in the processing of Falls Mill's grits.

Note:
Grits are great and I love them with cheese... they have to be cooked right though-people who do not like them generally have not had them cooked right...

Answer 2

Grits are famously a southern dish and can be eaten with any meal. Up north, grits are usually considered a breakfast dish. It is thinner than oatmeal and less chunky...It almost resembles koos-koos only with a "creamy" consistency to it. Its made mostly of corn. The other ingredients I'm not too sure of.

Similar foods would be malt-o-meal and cream of wheat

Answer 3

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Answer 4

Grits is a type of maize porridge and a food common in the Southern United States and southern Manchuria (where it is called gezi in Mandarin) consisting of coarsely ground corn, traditionally by a stone mill. The results are passed through screens, with the finer part being corn meal, and the coarser being grits. Many communities in the Southern U.S. had a gristmill until the mid-20th century, with families bringing their own corn to be ground, and the miller retaining a portion of the corn for his fee. Grits aficionados still prefer stone ground grits, although modern commercial milling companies prefer other methods.

Three-quarters of grits sold in the United States are sold in the "grits belt" stretching from Louisiana to North Carolina.[1] South Carolina declared grits its state food in 1973, writing, "Whereas, throughout its history, the South has relished its grits, making them a symbol of its diet, its customs, its humor, and its hospitality, and whereas, every community in the State of south Carolina used to be the site of a grist mill and every local economy in the State used to be dependent on its product; and whereas, grits has been a part of the life of every South Carolinian of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only this State, but also the world, if as The Charleston News and Courier proclaimed in 1952: 'An inexpensive, simple, and thoroughly digestible food, [grits] should be made popular throughout the world. given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of [grits] is a man of peace.'"[1]

The word "grits" comes from Old English grytta meaning a coarse meal of any kind. Yellow grits include the whole kernel, while white grits use hulled kernels. Grits are prepared by simply boiling into a porridge; normally they are boiled until enough water evaporates to leave them semi-solid. They are traditionally served at breakfast, but can also be used at any meal.

Hominy grits is another term for grits, but explicitly refers to grits made from nixtamalized corn, or hominy. These are the common grits sold in supermarkets outside of the Southern United States.

Grits are also similar to farina and polenta. Polenta is popular in northern Italy and is also known in parts of the U.S. as cornmeal mush. It is often sold precooked and chilled in sticks to be sliced and fried as a breakfast dish or grilled.

Answer 5

its similar to cream of wheat except its a southern food while cream of wheat is mostly eaten up north but it a thick corn type of food that mostly eaten for breakfast. you can put cheese , butter, or sugar in it depending on your preference. now they have flavors like cinnamon which is sort of similar to the flavors of oatmeal but grits are very delicious, so go out and buy you some and let me know how they turn out. also make sure you let your water boil first, before you put your grits in and keep stirring them so they wont stick to the pot good luck!!!

Answer 6

In the USA, grits refers to "hominy grits" which is essentially a form of corn meal.

Hominy is corn that's been soaked in an alkali solution to help removes the outer hull and the germ of the corn kernel, leaving only the "meat" of the kernel.

Grits is akin to polenta. Unlike polenta, grits is usually white in color. Very popular dish in the southern US states.

Answer 7

Grits (singular) is a mushy ground-hominy dish, popular in some parts of the US as a breakfast food. Rather like your porridge, I should think. Quite toothsome.

Answer 8

They are made of ground hominy(a type of corn). Looks coarser than cream-of-wheat but takes longer to cook. Usually eaten with either brown (my favorite) or cream gravy, or fried eggs over the top with the yellows all running down through it. Yum! Some folks (from up north) eat it like a cereal with sugar & milk, Yuk!

Answer 9

On my grits box it says its eniched white hominy.

Answer 10

If you've had polenta, that's kinda close, but grits are well, grittier and white, and yes made from hominy which is like dried corn but bigger