from The American Heritage® Dictionary of the English Language, 4th Edition
- n.pl. A ground, usually white meal of dried and hulled corn kernels that is boiled and served as a breakfast food or side dish.
- n.pl. Coarsely ground grain, especially corn.
from Wiktionary, Creative Commons Attribution/Share-Alike License
- n. Plural form of grit. ('hulled oats')
- n. Coarsely ground hominy which is boiled and eaten, primarily in the Southern United States.
- n. Plural form of grit.
- v. Third-person singular simple present indicative form of grit.
from WordNet 3.0 Copyright 2006 by Princeton University. All rights reserved.
- n. coarsely ground hulled corn boiled as a breakfast dish in the southern United States
Comparing this to whether you buy corn flakes or grits is really, really, really a completely irrelevent comparison.
The thing about grits is they can be a bit bland by themselves.
Without you, I could not continue to "pen" these bite-sized pieces of Provence, slices of French life, or grits from the Gaul.
Luisa -- I would bet their recipe for grits is spot on delicious.
Adam -- I'm sorry about your blood sugar -- but even a little bit of grits is better than none.
"The thing about grits is that you've got to cook 'em really slow."
I am also a true GRITS girl and it hurt my southern heart (just a teeny bit) to interchange the word grits with polenta (yes I know they are technically the same thing but…).
Looks like a good recipe, but grits is best made normal-like, a wet pile with a lake of melted butter in the middle, sitting next to two runny fried eggs.
The name grits is thought to come from grytte, the Old English word for bran.
My family happens to live in South Carolina, where they eat food with such appetizing names such as "grits" - not to be confused with "dirt."
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