What is/are Grits? I'm from Ottawa (Canada). I don't think it is eaten up here, at least I've never had it.

Question

What is/are Grits? I'm from Ottawa (Canada). I don't think it is eaten up here, at least I've never had it.

Answer 1

It's a cereal -sort of like cream of wheat.  Very common/popular in the US southern states and among people who's family are from that part of the country

Answer 2

Hominy grits, or just plain grits, are an institution here in the South, though they can be hard to find in northern states. Hominy is made from flint or dent corn,varieties with hard kernels that are dried on the cob then removed and soaked in a solution of baking soda, lime, or wood ash. This process causes the hulls to soften and swell. The kernels are then hulled and degermed using friction, then dried. Grits, coarse whitish grains, are ground from hominy, as is masa harina, the flour used to make corn tortillas.

Answer 3

Jeesh

Did you look in the dictionary Yahoo provided on the toolbar?? It's called Reference

grits

pl.n.

(used with a sing. or pl. verb)

A ground, usually white meal of dried and hulled corn kernels that is boiled and served as a breakfast food or side dish.

Coarsely ground grain, especially corn.

How about porridge;

por ridge

NOUN:

A soft food made by boiling oatmeal or another meal in water or milk.

Answer 4

wheat or corn kernels finely ground down and and boiled in water and served with salt and butter. Mostly in the South and not appealing to everyone.

Answer 5

In Ottawa there may be a problem ,there is plenty of yellow cornmeal, but the white cornmeal they use in the US is availbale, you just need to find it, I know of one Portuguese store there and it has been awhile, but they use it in a bread they make.

It is cooked like we here in Canada would make Oatmeal and served as a breakfast item only, but in the southern US it is a breakfast item and a side dish at lunch and dinner, served with either butter, sugar, gravy or a sauce.

When I was a chef and worked in Toronto, we often had requests for it, right around Caribana, and most of the US people for that were from Detroit, not below the Mason Dixon line??

Answer 6

www.quakergrits.com/

Answer 7

hominy, a grain... most southerners eat it every day for bfast. rare in the north

Answer 8

It's like white cornmeal made into porridge. I'm English but I live in the southern US, so I've encountered grits many times. If you know what 'Cream of Wheat' is, it's a lot like that, only it's coarser and they flavour it with butter, salt, and sometimes cheese. I don't really care for grits coz it's too chunky!

Answer 9

Hey, I live in north Carolina and would rather eat  boiled card board, If you want to try some thing southern  try using pinto beans  in your next pot of home made bean soup, save a good ham bone, two large onions half a bag of dried pintos, if you cant find dried  use canned , soak over night start Early in the morning, keep covered ,add water so the beans stay covered. to thicken the pot liquor remove the lid several hours before serving. I know this sounds like the old Navy,pea bean stuff but the beans assume the flavor of the meat and taste totally different. serve with jhonny cake or corn bread. I swear they are wonderful

Answer 10

It's sort of like cream of wheat, but made from corn. It's a breakfast food in the south. People can put syrup, cheeses, bacon in it--all sorts of stuff. It's also served sometimes for supper with shrimp. It can be homemade, or there are little instant packets that you add hot water to.

I moved south from the north and can't stand it, but most people like it.

Hope I helped.

Answer 11

It is a ground usually white meal of dried & hulled corn kernels that is boiled & served as a breakfast food or as a side dish.

Answer 12

umm well im from MD  and well most a my heritage is southern i guess u could say but umm its like oatmeal soo ya hope that answers ur question c yaz byeee

Answer 13

How about polenta?  Have you had that?  Pretty much the same.

The limited polenta I have tasted seems creamier (more fine grains) than the lots of grits (slow cooked) my wife has cooked.  My wife puts a bunch of butter in her grits and eats oatmeal that way too.  I can live with the former and hate the latter.