Or, they are instant or quick-cooking grits. Compared with grits, cornmeal is any ground dried corn. We grind both white and yellow cornmeal here at The Old Mill, and we also make our own self-rising cornmeal with leavening added.
Cornmeal goes into our breadings , giving a nice crunch to the exterior of fried fish, chicken and shrimp. It makes delicious cornbread and hushpuppies. In addition, we produce a jalapeno cornmeal mix with both flour and leavening added, which is perfect for making spicy cornbread. If you study the history of baking in America, you will see that cornmeal has been used in breads, cakes, pies, and puddings for generations. Once corn was grown in early America, and especially here in the South, corn became a part of the everyday diet.
All grits are not created alike. Before you can master making a perfect pot of grits , you've got to choose the right ground corn for the job. Read on for the most commonly found varieties of grits, from artisanal stone-ground to "get the job done" instant grits. Stone-ground grits are made from whole dried corn kernels that have been coarsely ground the old-fashioned way: between the two stones of a grist mill. Because the entire kernel is ground, including the germ, stone-ground grits often have a speckled appearance, and a more toothsome texture and rich corn flavor.
Stone-ground grits are less processed, which makes them more perishable, so store them in the freezer not the pantry. The only difference between these types is in granulation. Quick grits are ground fine and cook in 5 minutes; regular grits are medium grind and cook in 10 minutes. These are the things that really unnerve me when I'm trying to sleep or communicate with other people.
We consider ourselves to be both humanitarians and professional grit-ologists, so this question was pretty much our dream come true. Corn grits are kernels of corn—usually dent corn—that have been milled down into a meal. It's not unlike the Italian polenta, and both are indeed boiled down into a mush, but polenta tends to be made from flint corn, rather than the softer dent. Hominy grits are, shockingly enough, made from hominy, which is a dried, whole-kernel corn that's gone through a process called nixtamalization, where it's soaked in an alkaline solution to remove the kernel's outer coating and improve the flavor and nutrition inside.
In either case, "regular" grits are made when this meal is boiled, simmered and stirred and stirred and stirred some more until the mixture has turned into a satisfying mush that isn't overly soft, but still retains a little bit of pleasing texture and bite. This process takes time to get right, as you may recall from a key bit of courtroom interrogation in the movie My Cousin Vinny.
This basic formula takes many forms and can be traced in a diversity of dishes. Slightly more dressed up, it can be a dinner party-worthy meal, like our Italian-Style Grits and Greens with Pulled Pork and Mushrooms.
It often assumes regional flair; in New Orleans, you're sure to find Shrimp and Okra Gumbo , served over a generous bed of basmati rice. Change out the protein based on the week or swap out vegetables based on the season; these thoughtfully-composed meat, veggie, and grain dishes are utterly customizable. And in the South, there's no grain that earns more attention than grits. From savory to sweet, from breakfast to dinner, Southerners have dreamed up myriad ways to serve this simple grain.
Often written off as bland or mealy in other parts of the country, grits have found a unique home in the South, where chefs and home cooks alike treat their grits with the utmost love and care—and lots of butter. Grits are made from ground corn, and you can find this grain in many different varieties.
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