[CH] Grits and hominy
Brandon C Nuttall (bnuttall@kih.net)
Fri, 30 Apr 1999 17:18:20 -0400
Folks,
I'm in digest mode, so sorry if I'm repeating.
What are grits? Course ground hominy. OK, fair enough, hominy is corn that
has been boiled to removed the husk of each kernel. Traditionally, it was
often boiled in slightly basic solutions (that is, with mild lye). The
hominy is dried and course ground to make grits.
The interesting thing about corn, hominy, and grits is that historically,
in Europe, it is generally considered a livestock feed. When Columbus first
brought New World foods (including chiles) to Europe, he brought corn.
However, Europeans found the corn to be rather indigestible. Columbus had
neglected to bring the indigenous preparation techniques. The complex
starches in corn that had been ground or boiled were easily broken down
during digestion into the sugars required for nutrition.
Grits are good with breakfast, often served hot with butter and salt. Some
people prefer milk and sugar, like oatmeal. Cooked grits, mixed with cheese
and garlic then baked make a mighty good casserole (adding chiles is
indicated). Left over grits can be poured into a pan and allowed to
congeal. Cut into squares and fry.
There are also more jalapeno cornbread (not made with grits) than you can
shake a stick at.
Instant grits are available, but only a great hurry can justify their use.
Take care.
Brandon C. Nuttall