what are grits made from?

Question

the food.

Answer 1

Hominy grits, or just plain grits, are an institution here in the South, though they can be hard to find in northern states. Hominy is made from flint or dent corn,varieties with hard kernels that are dried on the cob then removed and soaked in a solution of baking soda, lime, or wood ash. This process causes the hulls to soften and swell. The kernels are then hulled and degermed using friction, then dried. Grits, coarse whitish grains, are ground from hominy, as is masa harina, the flour used to make corn tortillas. If you really want to start from scratch, Mountain Laurel has instructions for the whole process, including making the lye solution with wood ashes.

Answer 2

Now, a better question would be what the heck is hominy, because that’s what grits are made of..... Hominy is the dried kernel of corn, after the hull and germ have been removed. Hominy is a native American food dating back at least 5,000 years, and was one of the first foods the Indians gave to the colonists. (The Italians, by the way, only got their corn meal for polenta by way of the Indians and colonists, so grits has at least a 4,500-year head start on polenta.)

To make grits, the dried hominy is ground — generally to one of three grinds, fine, medium or coarse — and simmered with water or milk until fairly thick. Quick grits (a very fine grind that has been pre-steamed) are available in supermarkets, but any good Southerner will tell you that old-fashioned stone-ground are the only real grits

Answer 3

Grits are made from the milling of corn kernels. The first step in the process is to clean the kernels; then, the grains are steamed for a short time to loosen the tough outer hull. The grain kernel is split, which removes the hull and germ, leaving the broken endosperm. Heavy steel rollers break up the endosperm into granules, which are separated by a screening process. The large-size granules are the grits; the smaller ones become cornmeal and corn flour.

Syrup 'N Bacon Grits
This winning combination is especially good with ham or poultry.


3-1/4 cups water
1 cup Quaker or Aunt Jemima Enriched Hominy Quick Grits, uncooked
1/2 teaspoon salt (optional)

3/4 cup Aunt Jemima Syrup or Lite Syrup
4 eggs, slightly beaten
2 tablespoons bacon drippings, margarine or butter
2 8-oz. pkg. sliced bacon, cooked crisp, crumbled

Heat oven to 350ºF. Grease 1-1/2-qt. Casserole. Bring water to a boil; slowly stir in grits and salt. Reduce heat; simmer 2 to 4 minutes or until thick, stirring frequently. Remove from heat; add syrup, eggs and drippings, mixing well. Pour into prepared casserole; bake 45 to 50 minutes or until knife inserted near center comes out clean. Top with bacon; let stand 5 to 10 minutes before serving. Serve with additional syrup, if desired.
6 to 8 SERVINGS

Answer 4

Corn. Being a southern boy with a penchant for Italian food, I got a kick out of the movie "My Cousin Vinnie." Grits is white polenta. That phrase would have explained all in that setting.

Answer 5

Just Grits!

Answer 6

Grits can be either dried corn that is ground or dried hominy that is ground. They are actually pretty good if done right.

Answer 7

Corn

Answer 8

Its a type of corn called homony

Answer 9

mostly corn

Answer 10

corn.