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What Is a Gritor

What Is a Gritor

What Is a Grit

Have you always been a top performer and had a hard time finding satisfaction? Does your work feel like a world away from what you do for fun? If you’ve ever answered yes to these questions, grit is a word you should know.

Grift

If grits are just ground corn kernels, then what the heck is polenta? Well, it’s basically Italian grits. The difference is that grits are made from white corn (or hominy), while polenta is made from yellow corn. In a pinch, you can substitute polenta for grits and vice versa—just be aware that polenta has a coarser texture, so your results will be slightly affected. Grits are known as a quintessential dish in Southern cuisine that has gone from a humble breakfast or side dish to the base for a tasty shrimp entree featured on restaurant menus. 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.

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. 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. To make grits, boil four to five times the amount of water to grits, add salt to the water, and then cook the grits for about 45 minutes, with near-constant stirring. (Source: www.thespruceeats.com)

 

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