Though now commonly used to mean "hominy grits," the term "grits" actually refers to any coarsely ground grain such as corn, oats or rice. Most grits come in a choice of grinds coarse, medium and fine. Grits can be cooked with water or milk usually by boiling or baking and eaten as cereal or served as a side dish.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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