Hominy grits are a type of grits made from hominy – corn that has had the pericarp removed. Grits are often served with other flavorings as a breakfast dish. Grits can be either savory or sweet, with savory seasonings being more common. Grits are popular as the dinner entrée shrimp and grits. Grits should not be confused with boiled ground corn, hasty pudding, mush, or polenta as these have differing ingredients and preparation.

Grits are of Native American origin and are similar to other thick maize-based porridges from around the world, such as polenta and mieliepap. In the Charleston, South Carolina area cooked grits are called hominy and uncooked grits are called grist. The word “grits” is derived from the Old English word grytt, meaning “coarse meal”.

Blend 1 c. Hominy Grits with 3/4 c. Cold Water, add to 2 1/2 c. Boiling Water and 1 tsp Salt; stir till boiling. Let boil quiterapidly till it begins to thicken; then put the container in the lower part of a double boiler; finish cooking. 8 servings.