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grits

plural form of grit ('hulled oats')

plural form of grit

Coarsely ground hominy which is boiled and eaten, primarily in the Southern United States

Third-person singular simple present indicative form of grit

Coarsely ground wheat or corn, cooked down in water and served with salt and butter

The dried kernels of white hominy (made from corn); eaten as a cereal that is similar in texture to pudding

"Grits" refers to any coarsely ground grain such as corn, oats, or rice Today, most "grits" are hominy grits Grits are available in coarse, medium, and fine grinds

coarsely ground hulled corn boiled as a breakfast dish in the southern United States

Ground degermed corn or rice used in brewing

The word comes from the Old English "grytt," from means "bran," but the Old English "greot" also meant "something ground " Grits are coarsely ground hominy (corn with the hull and germ removed) 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 In the Southern United States, it is commonly boiled and served for breakfast or as a dinner side dish Grits are considered an institution in the South, but rarely found in northern states Many cookbooks will refer to grits as hominy, because of regional preference for the name

third-person singular of grit

The dried kernels of hominy (made from corn)

Usually a breakfast item in the US Southern region Made from the kernel of corn When corn has been soaked in lye and the casing has been removed it becomes Hominy The lye is rinsed out very well and the corn is left to harden Then the swollen hominy is ground up to the texture of tiny pellets When boiled with water, milk and butter it becomes a cereal similar to cream of wheat It's used as a side dish for a good old fashioned Southern breakfast Sometimes you can make it with cheese and garlic for a casserole

Coarsely ground hominy grain Looks like mashed potatoes, but tastes like corn

Function: Noun Hominy or plain corn that's been ground until it has the consistency of coarse sand It's used as a side dish, a breakfast cereal, or as an ingredient in baked goods

Coarsely ground meal of dried and hulled corn kernels which is boiled and eaten, primarily in the Southern United States

{i} coarsely ground grain which has been boiled and then fried (eaten as a breakfast food); coarsely ground grain

– Coarsely ground corn or other grain cooked and eaten as porridge, a side dish, or in a casserole; a popular food in the southeastern United States

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