© 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.
Hominy Grits; Polenta
Grits comes from the Old English “grytt” (bran) or “greot” (ground). It means small, hard grains.