Grits consists of ground hominy, which is a product of corn soaked in brine until it swells. I've been told by a friend (who was aghast one morning as I sugared my grits) that it's an acronym for Girls Raised In The South. (I doubt that's true, though)
It's a versatile grain, though -- I have a Chilie Cheese Grits recipe somewhere in my huge list of recipes from my grandmother that is very good -- if I can locate it I'll post it. -----Original Message----- From: [email protected] [mailto:[email protected]] On Behalf Of Sarah Mellor Sent: Monday, June 27, 2011 11:57 AM To: jan brown; [email protected] Subject: [CnD] In Reply To: fried eggs in the pan Thanks for this Jan. I haven't had grits is it like rice? I hear its popular in the states but haven't seen it here in the UK. Take care. Sarah _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
