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Review by Debbie Mazo


Hundreds of years ago, Native American Indians introduced English settlers to bowls of hot softened corn or grits. Traditionally served for breakfast and often flavored with butter or gravy, grits have become associated almost exclusively with the southern USA. Visit GRITS, and you'll find out that grits are no longer just for breakfast or for southerners.

GRITS What exactly are grits? Click on What's A Grit to find out the details, and solve the confusion between corn grits and hominy. For starters, the kernels of grain used for corn grits are run through a mill stone where they're ground and then sifted through two wire mesh screens. The three products sorted are white corn meal, white corn grits, and the bran that pops off. Hominy, made from field corn, is soaked in lye water and stirred over the next day or two until the entire shell or bran comes loose and rises to the top. After the remaining kernels have been rinsed several times, they're spread to dry either on cloth or screen dryers.

Ready to "git" cooking? Then, grab an apron, some bacon grease, and you're set to begin. With over 20 variations on the site, you're sure to find a grits dish that sticks to your ribs. For traditional grits lovers, there's old-fashioned selections like Fried Grits served with your favorite syrup. Hearty variations on this timeless classic include jalapeño and Pepper Grits and Jambalaya Grits. Fans of southern cooking can also sample regional favorites like Buttermilk Cornbread and Cherry Cobbler.

To find even more, browse through the list of highly recommended Grits cookbooks that are sure to lend a helping hand. For the real thing, you can order your stone ground grits online from a water-powered stone-ground grist mill. Whether you like your grits plain or all dressed up, GRITS has it all when it comes to this celebrated comfort food.


About the Writer

Debbie Mazo is a writer and editor based in Vancouver, Canada. She currently specializes in technical and marketing materials, but is also pursuing opportunities in food journalism.

Copyright © 2000, Debbie Mazo. All rights reserved.


    January 2000

This page created January 2000