Wednesday, December 10, 2008
Vegefarmer asked me what grits are so I looked it up to make sure I decribed it correct. It is a very common southern dish that often is serve with eggs and is also good with fried fish.It is most similar to cream of wheat but tastes different.There are many ways to eat it. I like it with salt pepper and butter.Or. I like to top it with a over easy egg and then cut up egg in grits so yolk is mixed in grits. Southerners can add whatever. Some like hot sauce (not me)
My hubby who is from Buffalo NY had no idea what they were talking about when he was first asked if he wanted grits or homefries with his eggs.
As you will see below it was a cheap food and southern people use what they can.Altho I was born in Florida I never heard of eating cornbread in a bowl with milk until I lived in north Carolina.
But back to grits.
From the internet I got the following
First of all, grits are nothing more than
coarsely ground dried corn. If you grind it
finely, it is corn meal. Grind it coarsely
and it's grits
there's not too much to cooking
grits. You just pour it in a pot of
boiling water according to the instructions
on the bag or container. You cook it over
medium to low heat stirring as it cooks. If
you don't stir it occasionally it clumps up
and may even stick.
Grits is a Native American corn-based food common in the Southern United States, consisting of coarsely ground corn. It was traditionally served during war.
Grits are similar to other thick maize-based porridges from around the world such as polenta. It also has a resemblance to farina, a thinner porridge.
Grits. They are an integral part of our food history. For more than four hundred years, families have been enjoying this delicious food. Turner Catledge, former editor of the New York Times, called grits "the first truly American food." Grits date as far back as 1607, when the colonists came ashore at Jamestown, Virginia. They were met by friendly Native Americans offering steaming hot bowls of "rockahominie," which was softened maize seasoned with salt and animal fat. It was here that our passion for grits was born.
Throughout the years, grits have developed into a comfort food that many families enjoy not only for breakfast, but as a delicious side dish for meals as well. Known as the "Southern oatmeal" before air conditioning was invented; grits were preferred over oatmeal because they could withstand the heat and humidity found in the South.
Grits have also been credited with getting many Southern families through the Depression Era of the 1930's. Since grits were plentiful and inexpensive, they were a blessing during this bleak time in America's history.
As times have changed, grits have evolved from a regional food often used for survival to a food of choice and comfort in many American homes. Their convenience and delicious taste have made them a favorite for busy moms and their children. Grits have also gone upscale, being featured on menus in many five-star restaurants throughout the country.