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Corn Grits


Corn Grits

Corn Grits
© Denzil Green


Corn Grits are generally made from only white corn kernels.

The kernels are quick steamed in a matter of minutes to loosen their shells (unlike hominy grits which are soaked for days in lye water.)

The kernels are then ground and sifted, often into three sizes:
  • the largest size is Corn Grits;
  • the medium size becomes Corn Meal;
  • the finest are bran.

Substitutes

Hominy Grits; Polenta



Language Notes

Grits comes from the Old English "grytt" (bran) or "greot" (ground). It means small, hard grains.

Corn Grits

Corn Grits; Hominy; Posole Corn; Samp

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Also called:

Bris de maïs (French); Maisgrütze (German); Granillo de mais (Spanish)

Citation

Oulton, Randal. "Corn Grits." CooksInfo.com. Published 07 September 2002; revised 07 March 2007. Web. Accessed 06/25/2017. <http://www.cooksinfo.com/corn-grits>.

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