Dina
Executive Chef
I like mine with butter and a bit of honey.
Uncle Bob said:Miss Sattie
Check out post # 9 in this thread. Look in your grocery store in the hot cerel section. Oatmeal, Cream of Wheat, etc. Leave the "instant' stuff on the shelf!!
Uncle Bob said:Hominy Grits are a gift to us from the American Indians. Hominy is dried white or yellow corn (maize) kernels from which the hull and germ have been removed. This can be done mechanically or chemically by soaking in lye water. Today mechanical removal is the method of choice. When the hominy is ground it is called hominy grits.
99% of what you see in modern grocery stores is Hominy Grits. Quaker “Quick” grits say ready in 5 minutes. 20 to 30 minutes is better!
Stone ground grits (my favorite and simply stated) are made from grinding whole corn kernels which is sifted extracting meal etc. The tiny particles that are two large to go into the meal are grits. These grits contain the “germ” of the corn. Which in IMHO give them a better (corn) flavor and are more nutritious. They are generally simmered with milk and/or water until very creamy, smooth and thick. In my part of the world they are primary served with a plethora of breakfast foods. Served with butter, red-eye gravy etc. Grits can be chilled, cut into squares and fried in butter. Sometimes cheese is added. Shrimp and grits is a fantastic and delicious dish from the Carolinas. Yum! Stone ground may be hard to find outside of the south but can be ordered over the Internet.
Instant grits are pre-cooked and dried for packaging. They cook very quickly and are not fit for human consumption. Trust me Ok?