“G” is for grits. Grits is (or are) the coarse-to-fine ground product of a milling process whereby the hull of the dried corn kernel is popped open and the fleshy part is milled into tiny particles. Mill stones carved with grooves radiating outward from the center were set by the miller to grind the dried corn into coarse, medium, and fine grits as well as cornmeal. In modern times, grits are mass-produced using steel roller mills. The grits are of a singled grind, de-germinated, and otherwise processed for a long shelf life. Grits, like rice, is a base for other food and flavorings. “The taste of grits depends on what you put with it” say most South Carolina grits eaters. Hominy is the Native American word for dried corn and is the name for what we came to call grits.
“G” is for grits
