page_title: Grits
hierarchical_section_title: Grits
caption_attribution_description: English: A typical southern breakfast served at a restaurant in Richmond Virginia. Grits, eggs, bacon and toast.
context_page_description: Grits is a porridge made from boiled cornmeal. Hominy grits are a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization with the pericarp removed. Grits are often served with other flavorings as a breakfast dish. Grits can be either savory or sweet, with savory seasonings being more common. The dish originated in the Southern United States but now is available nationwide. Grits are popular as the dinner entrée shrimp and grits, served primarily in the South. Grits should not be confused with boiled ground corn, hasty pudding, mush, nor polenta as these have differing ingredients and preparation.
  Grits are of Native American origin and are similar to other thick maize-based porridges from around the world, such as polenta and mieliepap. In the Charleston, South Carolina area cooked grits are called hominy and uncooked grits are called grist. The word "grits" is derived from the Old English word grytt, meaning "coarse meal".
context_section_description: Grits is a porridge made from boiled cornmeal. Hominy grits are a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization with the pericarp removed. Grits are often served with other flavorings as a breakfast dish.  Grits can be either savory or sweet, with savory seasonings being more common. The dish originated in the Southern United States but now is available nationwide. Grits are popular as the dinner entrée shrimp and grits, served primarily in the South. Grits should not be confused with boiled ground corn, hasty pudding, mush, nor polenta as these have differing ingredients and preparation.
  Grits are of Native American origin and are similar to other thick maize-based porridges from around the world, such as polenta and mieliepap. In the Charleston, South Carolina area cooked grits are called hominy and uncooked grits are called grist.  The word "grits" is derived from the Old English word grytt, meaning "coarse meal".
caption: Grits, as a breakfast side-dish with bacon, scrambled eggs and toast
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