| Grits |
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| american cuisine | |
| porridges | |
| cuisine of the southern united states | |
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.]] Grits is a type of Maize Porridge and a Food common in the Southern United States , East Africa (where it is called Ugali in Swahili ) and southern Manchuria (where it is called Gezi in Chinese) consisting of coarsely ground Corn , traditionally by a stone Mill . The results are passed through screens, with the finer part being Corn Meal , and the coarser being grits. Many communities in the South had a Gristmill until the mid- 20th Century , with families bringing their own corn to be ground, and the Miller retaining a portion of the corn for his fee. Grits aficionados still prefer stone ground grits, although modern milling tends to prefer faster methods. The word "grits" comes from Old English ''grytta'' meaning a coarse meal of any kind. Yellow grits include the entire Kernel , while white grits use hulled kernels. Grits are prepared by simply boiling into a Porridge ; normally they are boiled until enough water evaporates to leave them semi-solid. They are traditionally served at breakfast, but can also be used at any meal. Hominy grits is another term for grits. Grits are also similar to Farina and Polenta . Grits are commonly eaten with a variety of added foods:
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