Grits have even been popularized with events. George, South Carolina both take place annually in April. If you have the chance to visit the South, give grits a try. When prepared correctly, they take on the best flavors of the region. She grew up road tripping throughout the region and now works telling stories about her experiences. Read more about Caroline Eubanks here. Connect with Caroline via: Blog Instagram Twitter.
Follow 10Best Like 10Best. Everything you want to know about grits and where to try the best The history of the South's beloved breakfast. Grits actually have a much longer history; the word "grits" refers to any coarsely ground grain and was eaten by the Indigenous peoples. Today, grits are made with either hominy or stone-ground corn and are boiled and then usually combined with butter and milk. Grits are made from a less sweet, starchy variety of corn, such as dent corn. The corn goes through a type of processing that soaks the dried grains in lye or another alkali for several days, which removes the hard hull; the resulting grain is referred to as hominy.
When purchasing grits, you will find hominy as well as white and yellow corn varieties. Polenta is an Italian version of grits. It's made from cornmeal, so it has a significantly different texture and flavor. It is prepared similarly and can look like grits, which is where the confusion may lie. There are stone-ground , fast-cooking, and instant varieties of grits. However, read the package carefully to distinguish between grits and cornmeal, which is fine-textured processed corn used like flour, and masa harina, which is the base for tortillas.
Though most varieties of grits can be theoretically interchanged with cornmeal, masa, or polenta, you usually get better results when you use the specific type of grain called for in a recipe. Stone-ground grits yield a big flavor and a chunkier bite from the intact germ; finely ground cornmeal , on the other hand, would cook into a smooth, almost watery mush. It is important you use a certain type of grits for particular styles of recipes. For example, choose a coarse or medium grind for a traditional side dish; you can use stone-ground grits, which take about 45 minutes with constant attention to cook on the stovetop, or quick grits, which cook in about 10 minutes.
A versatile food, grits can be eaten for breakfast, lunch, or dinner. Grits can be made very simply with a pat of butter and a dash of salt or turned into something more elaborate and flavorful. Corn was frequently included in the rations they were given by plantation owners, and creek shrimp could be hand-caught without the slavers' knowledge.
Murray offers up a s cookbook, Two Hundred Years of Charleston Cooking , as evidence of this origin being accepted knowledge. In the cookbook, a recipe for shrimp and grits is attributed to the author's year-old African-American butler. A man full of [grits] is a man of peace. We and our partners use cookies to better understand your needs, improve performance and provide you with personalised content and advertisements. To allow us to provide a better and more tailored experience please click "OK".
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