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grits

  • History
    “G” is for grits
    Walter Edgar
    “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.
  • History
    “G” is for grits
    Walter Edgar
    “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.
  • Making It Grow Radio Minute
    Agriculture
    Glories of real grits
    Amanda McNulty
    Most grits you get to cook are from regular modern field corn, and they can be delicious. But make some choices for the best results – don’t even think about cooking (is it even cooking?) instant grits.
  • Making It Grow Radio Minute
    Agriculture
    Glories of real grits
    Amanda McNulty
    Most grits you get to cook are from regular modern field corn, and they can be delicious. But make some choices for the best results – don’t even think about cooking (is it even cooking?) instant grits.