This Southern staple is made from 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. Varieties include quick-cooking grits and instant grits. OR barley grits instant hominy grits See hominy grits . This loosens the hulls from the corn kernels and makes the kernels softer and more nutritious.
Mexican cooks grind nixtamal into masa, which they use to make tortillas.
Peruvians use this to make beautiful purple drinks and puddings. Peruvians make popcorn and corn nuts out of this.