Grits refers to a ground-corn food of Native American origin, that is common in the Southern United States and mainly eaten at breakfast. Modern grits are commonly made of alkali-treated corn known as hominy. Grits are similar to other thick maize-based porridges from around the world such as polenta or the thinner farina. “Instant grits” have been processed to speed cooking.
The word “grits” derives from the Old English word “grytt,” meaning coarse meal. This word originally referred to wheat and other porridges now known as groats in parts of the U.K.. Maize, unknown in Europe in the Middle Ages, is a food derived from corn (a New World plant) and “corn” had been used to describe wheat products in many European regions. “Grits” may be either singular or plural; historically, in the American South the word was invariably singular notwithstanding its plural form, much like “spaghetti” or “linguine” which are plural in form, but singular in use. Sometimes, grits are called sofkee or sofkey (from a native American Muskogee word).
Grits have their origins in Native American corn preparation. Traditionally, the hominy for grits was ground by a stone mill. The results are passed through screens, with the finer sifted materials being grit meal, and the coarser being grits. Many communities in the United States used a gristmill until the mid-twentieth century, with families bringing their own corn to be ground, and the miller retaining a portion of the corn as a fee. In South Carolina, state law requires grits and corn meal to be enriched, similar to the requirements for flour, unless the grits are ground from corn from which the miller keeps part of the product for a fee.
Three-quarters of grits sold in the U.S. are sold in the South, throughout an area stretching from Texas to Virginia, sometimes referred to as the “grits belt”. Grits are usually either yellow or white, depending on the color of corn. The most commonly version found in supermarkets is “quick” grits in which the germ and hull have been removed. Whole kernel grits sometimes are called “Speckled.” Grits are prepared by simply boiling the ground kernels into a porridge until enough water is absorbed or vaporized to leave it semi-solid.
Cheese Grits and Spinach Soufflé
Ingredients:
- 1½ teaspoons plus 2 tablespoons unsalted butter
- ½ cup finely grated Parmesan
- 3 2/3 cups milk (not skim)
- 1 cup stone-ground or old-fashioned grits
- Salt and black pepper
- 1½ cups grated sharp cheddar
- 1 clove garlic, minced
- 1 teaspoon hot pepper sauce
- 4 large eggs, separated, at room temperature
- 6 ounces baby spinach leaves (7½ cups loosely packed)
- 6 scallions thinly sliced (2/3 cup), 1 tablespoon reserved
Grease a 2-quart souffle dish with 1½ teaspoons butter, dust with 3 tablespoons of the Parmesan, and set aside.
In a medium non-stick saucepan bring the milk and the 2 tablespoons of butter to a simmer over medium heat. Add the grits in a slow, steady stream, stirring constantly. Add 1 teaspoon salt, reduce heat to medium-low, and cook, stirring, until grits are thick and begin to pull away from the sides of the pan when you stir, 7 to 10 minutes.
Remove pan from heat and stir in 1¼ cups of the cheddar, the remaining Parmesan, garlic, hot pepper sauce, and black pepper to taste. Set aside to cool slightly, about 15 minutes. Taste the grits and adjust the seasoning, if necessary. Add the egg yolks one at a time, stirring vigorously to incorporate each before adding the next. Stir in the spinach by handfuls.
With an electric mixer, beat the egg whites until they are thick and glossy and hold stiff peaks. Add a quarter of the whites to the grits mixture and, using a spatula, stir until just combined. Add remaining whites and rapidly but gently fold them in along with the scallions.
Spoon the batter into the prepared dish, smooth, sprinkle with the remaining cheddar, and bake at 450 degrees for 10 minutes. Reduce the heat to 375 degrees and continue baking until the souffle is puffed, golden brown, and barely jiggles when you shake the pan, 35 to 40 minutes longer. Sprinkle with reserved scallions and serve at once.
Savor! West Virginia 