Grits

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Grits is a food of Native American origin that is common in the Southern United States, mainly used in breakfast. It consists of coarsely ground corn (when grits is made from hominy, it is referred to as hominy grits). It is sometimes called sofkee or sofkey from the Creek word.[1][2] The name 'grits' is most likely to have derived from the Northern European grit gruels.

Grits is similar to other thick maize-based porridges from around the world, such as polenta. It also resembles farina, a thinner porridge.

Grits can also be fried in a pan or molded to create a firm block. The resulting block can be cut with a knife or wire, and the slices are fried in a fat such as vegetable oil, butter, or bacon grease.

Contents

Origins

Grits have their origins in Native American corn preparation. Traditionally, the corn for grits was ground by a stone mill. The results are passed through screens, with the finer siftings being grit meal, and the coarser being grits. Many communities in the U.S. used a gristmill up 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. In South Carolina, state law requires grits and corn meal to be enriched, similar to the requirements for flour, unless the grits are ground from corn from which the miller keeps part of the product for his fee.[3]

Three-quarters of grits sold in the United States are sold in the South stretching from Texas to Virginia, also known as the "grits belt".[4] The state of Georgia declared grits its official prepared food in 2002.[5] Similar bills have been introduced in South Carolina, with one declaring:

Whereas, throughout its history, the South has relished its grits, making them a symbol of its diet, its customs, its humor, and its hospitality, and whereas, every community in the State of South Carolina used to be the site of a grits mill and every local economy in the State used to be dependent on its product; and whereas, grits has been a part of the life of every South Carolinian of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only this State, but also the world, if as Charleston's The Post and Courier proclaimed in 1952, "An inexpensive, simple, and thoroughly digestible food, [grits] should be made popular throughout the world. Given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of [grits] is a man of peace."[6]

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