Grits - Wikipedia, the free encyclopedia


** Grits **

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This article is about the food. For other uses, see Grit (disambiguation).


Alternative name(s) Sofkee or Sofkey
Place of origin Southern United States
Creator(s) Native Americans
Course mainly a breakfast side-dish
Serving temperature warm to hot
Main ingredient(s) ground corn
Variations *Hominy grits*
*Yellow speckled grits*
Other information Soul food

*Grits* refers to a ground-corn food of Native American origin, that is
common in the Southern United States and mainly eaten at breakfast. Modern
grits are commonly made of alkali-treated corn known as /hominy/.

Grits are similar to other thick maize-based porridges from around the
world such as polenta or the thinner farina. "Instant grits" have been
processed to speed cooking.

The word "grits" derives from the Old English word "grytt," meaning coarse
meal.^[1] This word originally referred to wheat and other porridges now
known as groats in parts of the U.K.. Maize, unknown in Europe in the
Middle Ages, is a food derived from corn (a New World plant) and "corn" had
been used to describe wheat products in many European regions. "Grits" may
be either singular or plural; historically, in the American South the word
was invariably singular notwithstanding its plural form (cf. such food
names as "spaghetti" or "linguine", likewise plural in form, but singular
in use). Sometimes, grits are called *sofkee* or *sofkey* (from a native
American Muskogee word).^[2]^[3]


· 1 Origins
· 2 Preparation
· 3 Other uses
· 4 See also
· 5 References
· 6 External links


Grits have their origins in Native American corn preparation.
Traditionally, the hominy for grits was ground by a stone mill. The results
are passed through screens


what are grits

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