Corn Grit
Grits are made by grounding corn into a coarse meal and then boiling it. Grits originated with the Native Americans and are similar to polenta.
In the Southern United States, grits are commonly eaten at breakfast. In 2002, Georgia declared that grits were the state’s official prepared food.
Grits come in both white and yellow varieties depending on the type of corn they are made with. Quick grits have the germ and hull removed.
Store in the pantry or other cool, dry area for up to a year. Once opened, transfer to an airtight container or resealable bag.
You can use grits for home-brewing beer! Make the grits into a cereal mash to help in the fermentation process.
Southern grits are made from hominy corn. Hominy is made through the nixtamalization process, in which the corn is soaked and cooked in lime water and ash, and then hulled. Corn that has undergone this process is more nutritious; has improved flavor, and mycotoxins are reduced.
Cook 1 cup of grits with 4 cups liquid (water, stock, milk or a combination). Regular grits take about 20 minutes while stone ground grits require approximately 60 minutes and need more liquid.
Shrimp and grits is a traditional dish in the South. Cook shrimp in bacon grease then deglaze the pan with stock and serve over cooked grits.
In the morning, serve grits with a poached egg and sauteed spinach for a filling breakfast.
Since plain grits consist of one simple ingredient -- crushed corn -- they're a natural source of iron, carbohydrates, and B vitamins. However, they are often cooked in bacon grease and served with butter or cheese so the finished dish may not be very healthy.
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