White Hominy Grits
 
White Hominy Grits are coarsely ground white corn kernels that are most often served as a porridge. Native American in origin, corn grits are now a staple of the southern United States. The light corn flavor and grainy texture allows for versatility.
Coarse, granular texture
Sweet, earthy corn flavor
Naturally gluten free
 
Basic Prep
Boil 2 cups of water. Slowly add 1 cup of White Hominy Grits, stirring often and scraping sides and bottom of pot well. Simmer until tender, about 12 minutes.
 
Suggested Uses
Extremely versatile, grits can be flavored in any way desired
Try with ham, shrimp, fish, eggs, cheese, gravy, fruit or plain with butter
 
Description
The word "grits" can refer to any coarsely ground grain, such as corn, rice, or oats, but most commonly refers to coarsely ground corn kernels.
After grinding, kernels were passed through a screen. What went through the fine mesh was used as corn meal and what was left over was turned into grits.
They have now been adapted into common use in the southern United States. In fact, three-quarters of the grits sold in the United States are sold in the South.
White Hominy Grits are bland by nature, but can be flavored with just about anything.
They are traditionally prepared with a little butter, salt and pepper, and sometimes cheese.
They are also delicious sweetened with maple syrup.
Grits, like their cousin polenta, can be eaten creamy and soft or allowed to set up and then sliced and pan-fried for a different texture.
 
Storage & handling
Store in a dry, cool place.
 
Ingredients
Enriched corn grits (corn grits, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid)