{{Short description|Porridge of boiled cornmeal}} {{About||the Canadian political party colloquially known as the Grits|Liberal Party of Canada||Grit (disambiguation)}} {{Infobox food | name = Grits | image = Grits1.jpg | caption = Grits, as a breakfast side-dish with [[bacon]], [[scrambled eggs]] and [[Toast (food)|toast]] | type = [[Porridge]] | main_ingredient = Ground corn | place_of_origin = [[United States]] | variations = {{ubl|Hominy grits | Yellow speckled grits | Cheese grits|Fried grits}} }} [[File:Grits with cheese, bacon, green onion and poached egg.jpg|thumb|Grits with cheese, bacon, green onion and a basted egg]]
'''Grits''' is a type of [[porridge]] made from coarsely ground dried ''corn'' ([[maize]]) or [[hominy]],<ref name="USDA">{{Cite web |title=Food Buying Guide for Child Nutrition Programs: Chapter 4 Grains |url=https://foodbuyingguide.fns.usda.gov/Content/TablesFBG/USDA_FBG_Section4_Grains.pdf |access-date=November 23, 2023}}</ref> the latter being maize that has been treated with an [[alkali]] in a process called [[nixtamalization]], with the [[pericarp]] (ovary wall) removed. It is eaten primarily in the United States. Grits are cooked in warm salted water or milk. They are often served with flavorings<ref name="auto">{{Cite web |last=Moss |first=Robert |title=The Surprisingly Recent Story of How Shrimp and Grits Won Over the South |url=https://www.seriouseats.com/2014/08/shrimp-and-grits-southern-food-history.html |access-date=March 21, 2017 |work=[[Serious Eats]]}}</ref> as a breakfast dish, though it is also served as a lunch or supper dish, particularly with meat. Grits can be savory or sweet, with savory seasonings being more common. Grits are similar to other thick maize-based [[porridge]]s from around the world, such as [[polenta]], {{lang|af|[[pap (food)|mieliepap]]}}, and [[mămăligă]]. Italian-Americans living in the delta of Arkansas and Mississippi recognized this and have substituted grits for traditional polenta dishes. The dish originated in the [[Southern United States]] but is now available nationwide. Grits are part of the dinner main dish ''shrimp and grits'', served primarily in the Southern United States.<ref name="auto" />
The word ''grits'' is derived from the [[Old English]] word {{lang|ang|[[Grit (grain)|grytt]]}}, meaning "coarse meal".<ref>{{Cite web |last=Harper |first=Douglas |url= https://www.etymonline.com/index.php?term=grits |access-date=August 27, 2011 |title=grits |work=Online Etymology Dictionary}}</ref> In the [[Charleston, South Carolina]] area, cooked hominy grits were primarily referred to as "hominy" until the 1980s.<ref>{{cite web |last1=Lee |first1=Matt |last2=Lee |first2=Ted |title=Iconic Southern Plates: Lowcountry Shrimp and Grits |url=https://www.southernliving.com/food/grains/grits/low-country-shrimp-and-grits |website=[[Southern Living]] |access-date=3 September 2022 |language=en}}</ref><ref>{{cite book |editor-last1=Huguenin |editor-first1=Mary Vereen |editor-last2=Stoney |editor-first2=Anne Montague |title=Charleston Receipts |publisher=[[Junior League]] of Charleston|year=1950 |page=153 }}</ref>
== Origin == The dish originated with the Native American [[Muscogee]] tribe using maize.<ref name= deepsouth>{{cite web| url = http://deepsouthmag.com/2014/10/01/shrimp-and-grits-a-history/| url-status = dead| archive-url = https://web.archive.org/web/20160307231435/http://deepsouthmag.com/2014/10/01/shrimp-and-grits-a-history/ | archive-date = March 7, 2016| title = Shrimp and Grits: A History |work= Deep South Magazine| date= October 1, 2014 |publisher= Deep South Media, LLC |access-date=2018-09-20}}</ref> American colonists learned to make the dish from the Native Americans, and it quickly became an American staple.<ref>{{Cite web|last=Wulff|first=Alexia|title=A Brief History Of Grits| url= https://theculturetrip.com/north-america/usa/articles/a-brief-history-of-grits/|access-date=2021-07-31|website=Culture Trip|date=November 7, 2016}}</ref>
At that time, maize or hominy for grits was ground on a stone [[mill (grinding)|mill]]. The ground material was passed through screens, the finer sifted material used as grit meal, and the coarser as grits.<ref>{{Cite news| work= Newsday| place= Melville, New York | title= Burning Questions: Kernels of Truth on Ground Corn |last= Marcus| first= Erica| date=3 May 2006|publisher=Knight Ridder Tribune Business News|page=1|id={{ProQuest|<!-- insert ProQuest data here -->}}}}</ref>
Three-quarters of the grits sold in the U.S. are bought in the South, in an area stretching from Lower Texas to [[Washington, D.C.]], which is sometimes called the "grits belt".<ref>{{Cite book| first = Charles L.| last =Cutler|title =Tracks that Speak: The Legacy of Native American Words in North American Culture| publisher = Houghton Mifflin|year =2002|location = Boston| page = 28| url =https://books.google.com/books?id=CfekuKBLfpIC&q=grits+belt+map&pg=PA28|isbn =0-618-06510-5}}</ref> The state of [[Georgia (U.S. state)|Georgia]] declared grits to be its official prepared food in 2002.<ref>{{cite web| website= sos.georgia.gov| url= http://sos.georgia.gov/state_symbols/state_prepared_food.html |publisher= Georgia Secretary of State| title= State Prepared Food| archiveurl= https://web.archive.org/web/20080829193358/http://sos.georgia.gov/state_symbols/state_prepared_food.html |archivedate= August 29, 2008 | access-date= December 14, 2007}}</ref> A similar bill was introduced in South Carolina to name it the official state food,<ref>{{cite web| url= https://www.scstatehouse.gov/sess113_1999-2000/bills/4806.htm |title= South Carolina General Assembly 113th Session, 1999–2000, Bill Number: 4806 |website=scstatehouse.gov |publisher=South Carolina Legislature| access-date= February 12, 2017}}</ref> but it did not advance.<ref>{{cite web |title=A Bill And the Code of Laws of South Carolina, 1976, By Adding Section 1-1-703 So As To Recognize Grits As the Official Food of the State. Session 113 – (1999–2000). 4806 General Bill, By Altman |url= https://www.scstatehouse.gov/billsearch.php?billnumbers=4806&session=113&summary=B |website=scstatehouse.gov |publisher=South Carolina Legislature |access-date=22 June 2019}}</ref> Nevertheless, South Carolina still has an entire chapter of legislation dealing exclusively with corn meal and grits.<ref name=sclaaw/> State law in [[South Carolina]] requires grits and rice meal to be [[Food fortification|enriched]], similar to the requirement for flour.<ref name=sclaaw>{{cite web |title=Code of Laws. Title 39. Trade and Commerce. Chapter 29. "Corn Meal and Grits" |url= https://www.scstatehouse.gov/query.php?search=DOC&searchtext=grits&category=CODEOFLAWS&conid=25854106&result_pos=0&keyval=18965&numrows=10 |website=scstatehouse.gov |publisher=South Carolina Legislature |access-date=July 8, 2022}}</ref>
Grits may be either yellow or white, depending on the color of the maize used. The most common version in supermarkets is "quick" grits, which are made from non-hominy maize and have the germ and hull removed. Whole kernel grits are sometimes called "speckled".<ref>{{cite news | last1=Lee | first1=Matt | last2=Lee | first2=Ted | date=April 26, 2000 | title=A Taste of Charleston; Corn's Highest Calling: Grits | work=[[The New York Times]] | url=https://www.nytimes.com/2000/04/26/dining/a-taste-of-charleston-corn-s-higher-calling-grits.html | access-date=March 17, 2018}}</ref> Whole kernel grits are often marketed as "stone ground grits".
== Preparation == [[File:Gritsonly.jpg|thumb|upright|Prepared grits]] Grits are prepared by mixing water or milk and the dry grits and stirring them over heat. If one uses [[cornmeal]], the food is called [[Mush (cornmeal)|mush]].<ref>{{Cite web|url=https://www.bhg.com/recipes/how-to/cooking-basics/how-to-make-grits/|title=How to Make Grits|website= [[Better Homes and Gardens (magazine)|Better Homes and Gardens]]| via= bhg.com |language=EN|access-date=2020-02-10}}</ref><ref>{{Cite web |url= https://www.thespruceeats.com/what-are-grits-p2-995707|title=Cornmeal vs. Grits vs. Polenta|website=The Spruce Eats|language=en|access-date= 2020-02-10}}</ref> Whole-grain grits require much longer to become soft than "quick grits".
== Dishes ==
[[File:Bowl of Grits.png|thumb|Creamy bowl of grits]] {{Infobox food | name = Grits and grunts | image = File:"Trash Fish" Sustanable Seafood Dinner.jpg | caption = Grits and grunts with dandelion greens and Swiss chard | type = [[Fried fish]] and porridge | course = Main course | place_of_origin = [[Key West]], Florida | associated_cuisine = [[American cuisine]] | served = Hot | main_ingredient = Grits, [[white grunt]]s or other fish }} Grits are eaten with a wide variety of foods, such as eggs and bacon, fried [[catfish]], [[Shrimp and prawn as food|shrimp]], [[Salmon as food|salmon]] [[croquette]]s, or [[country ham]].<ref>{{Cite web |url= https://www.huffpost.com/entry/southern-grits-how-to_n_6043290|title=How To Cook Grits Like A Southerner|date=2014-10-29|website=HuffPost|language=en|access-date=2020-02-10}}</ref>
Shrimp and grits is a traditional dish in the coastal communities in the [[South Carolina Lowcountry]] and [[Georgia (U.S. state)|Georgia's]] [[Lower Coastal Plain (Georgia)|Lower Coastal Plain]].<ref>{{Cite web |url= https://www.seriouseats.com/2014/08/shrimp-and-grits-southern-food-history.html| title= The Surprisingly Recent Story of How Shrimp and Grits Won Over the South |website= seriouseats.com| first= Robert |last= Moss| date=May 13, 2020| language= en| access-date= March 15, 2022}}</ref><ref>[http://www.williams-sonoma.com/recipe/shrimp-and-grits.html "Shrimp and Grits"], Williams-Sonoma. Retrieved October 31, 2015.</ref>
Grits and grunts is a breakfast dish considered to be a staple of Floridian cuisine.<ref>{{Cite web |date=23 December 2015 |title=Trash to Treasure - Florida Sport Fishing |url=https://floridasportfishing.com/grunt-treasure/ |access-date=2023-06-19 |website=Florida Sportfishing |language=en-US}}</ref><ref>{{Cite web |title=Haemulon plumieri |url=https://www.floridamuseum.ufl.edu/discover-fish/species-profiles/haemulon-plumieri/ |access-date=2023-06-19 |website=Discover Fishes |language=en-US}}</ref> The dish is prepared by serving small fried fish fillets, typically [[Haemulon plumierii|white grunts]], over cooked grits.<ref>{{Cite web |title=Creole Grits and Grillades from The Glory of Southern Cooking by James Villas |url=https://app.ckbk.com/recipe/glor76010c11s001r017/creole-grits-and-grillades |access-date=2023-06-19 |website=app.ckbk.com |language=en}}</ref><ref>{{Cite web |date=2020-03-03 |title=Spicy Fish and Grits |url=https://www.floridasportsman.com/editorial/spicy-fish-grits/399899 |access-date=2023-06-19 |website=Florida Sportsman |language=en}}</ref> It was invented during the colonial period and became popular in [[Key West]] during the early 20th century.<ref>{{Cite web |last=Gibson |first=Terry |date=2016-06-10 |title=Brain Food: Tasty Grunts Open Windows Into How Coastal Ecosystems Operate |url=https://conservefish.org/2016/06/10/brain-food-tasty-grunts-open-windows-into-how-coastal-ecosystems-operate/ |access-date=2023-06-19 |website=Marine Fish Conservation Network |language=en-US}}</ref> [[Barry Popik]] stated that this popularization occurred around 1900.<ref>{{Cite web |last=Popik |first=Barry |title=Double-Tongued Word Wrester Dictionary |url=https://www.barrypopik.com/index.php/florida/entry/grits_and_grunts/ |access-date=2023-06-19 |website=www.barrypopik.com |language=en}}</ref> [[Stetson Kennedy]]'s book ''Grits and Grunts: Folkloric Key West'' was named after the dish.<ref>{{Cite journal |last=Stein |first=Alan Harris |date=2010-01-01 |title=Grits and Grunts: Folkloric Key West |url=https://www.tandfonline.com/doi/full/10.1093/ohr/ohq020 |journal=The Oral History Review |language=en |volume=37 |issue=1 |pages=150–152 |doi=10.1093/ohr/ohq020 |issn=0094-0798 |url-access=subscription}}</ref> <!--"A variation of the dish is also consumed for breakfast in the northern states of Kedah and Perlis in peninsular [[Malaysia]]. It is a traditional breakfast dish." ← left hidden until verified source can be proven to cite-->
Solidified cooked grits can be sliced and fried in [[vegetable oil]], butter, or bacon grease to make fried grits, or they can first be breaded in beaten egg and [[bread crumbs]].<ref>{{Cite web|url=https://www.justapinch.com/recipe/leah-stacey/southern-fried-grit-patties/other-breakfast| title= Southern Fried Grit Patties| website= justapinch.com | publisher= Just A Pinch Recipe Club | first= Leah |last= Stacey| language= en|access-date= March 15, 2022}}</ref>
== Gallery == <gallery class="center" widths="200" heights="200"> File:Probably_the_best_shrimp_&_grits_I've_ever_had,_ever_Cochon_Butcher_New_Orleans.jpg|Shrimp and grits from Cochon Butcher in [[New Orleans]] File:Mirliton_Fest_2009_Lunch.jpg|A lunch of [[Chayote|mirliton]], shrimp and grits from Karma Kitchen File:The_Food_at_Davids_Kitchen_072.jpg|Shrimp and grits with [[cheddar cheese]], [[chili peppers]] and [[jalapeños]] File:The_Food_at_Davids_Kitchen_156.jpg|Shrimp and grits along with [[Blackening (cooking)|blackened]] fish and tomato mozzarella and basil ([[insalata Caprese]]) File:Shrimp_and_grits_from_Boudro's_in_San_Antonio.jpg|Shrimp and grits from Boudro's in [[San Antonio]] </gallery>
== See also == {{Portal|United States|Food}} * [[Bugas mais]] * [[Creamed corn]] * [[Cuisine of the Southern United States]] * [[Cuisine of the United States]] * [[Farina (food)]] * [[Groats]] * [[Hasty pudding]] * [[List of porridges]] * [[Mush (cornmeal)]] * [[Polenta]] * [[Mămăligă]] * [[Semolina]] * [[Three Sisters (agriculture)]]
== References == {{Wiktionary}} {{Commons category}} {{Cookbook|Hominy Grits}} {{Reflist|30em}} {{Use mdy dates|date=April 2012}}
{{Corn}}
[[Category:Native American cuisine]] [[Category:Porridges]] [[Category:Cuisine of the Southern United States]] [[Category:Native American cuisine of the Southeastern Woodlands]] [[Category:Bahamian cuisine]] [[Category:Soul food]] [[Category:Staple foods]] [[Category:Maize dishes]] [[Category:Symbols of Georgia (U.S. state)]] [[Category:Muscogee culture]] [[Category:Cuisine of the Thirteen Colonies]]