What Are Hominy Grits and Their Distinctiveness in Cooking

Introduction to Grits

Any grain put through a grist mill becomes 'grits.' This includes plain maize grits, hominy grits, rice grits, and more. One interesting type of grits I have in my pantry now is barley grits. Hominy, a key ingredient in hominy grits, is hard corn kernels treated with an alkali to release vitamin B and prevent a neurological disease known as pellagra. This process was invented long ago by the 'Native Americans.'

Nixtamalization and Hominy

Hominy is made by soaking hard corn kernels in a solution of lime (calcium hydroxide). This process removes the husk and starches, making it nixtamal. In Mexico and Central America, this is called nixtamal and used to make tortillas and tamales. If dried, nixtamal transforms into hominy, which can be cooked as is or cracked into a coarse meal known as hominy grits. Grits are a staple food in the Southern United States and have a taste and texture distinctly different from other cornmeal products due to the alkali treatment.

The Evolution of Grits

The quote, 'Alas the days of real hominy grits are gone. The fire is out but the coals are still warm,' highlights the current situation. Unless sourced from a few remaining suppliers, grits are now simply cornmeal. Earlier, hominy grits required a more complex process involving nixtamalization, which is not needed for modern cornmeal grits. The cultural and historical significance of hominy grits is evident from the industry practices and consumer behavior.

Hominy Grits vs. Cornmeal and Polenta

Ameripan chief Glen Roberts of Anson Mills explains the differences between grits and Italian polenta. The key distinctions are:

Type of Corn: Southern grits are made from dent corn, while Italian polenta is made from flint corn. Processing: Grits are traditionally made from stone-ground cornmeal. Polenta, on the other hand, is often industrially produced with a different texture and taste. Taste and Texture: Grits have a unique mouthfeel due to the alkali treatment, unlike the finer-ground texture of cornmeal or polenta.

Final Thoughts and Consumer Insights

While a few suppliers like Anson Mills still offer true hominy grits, modern brands like Quaker Company call their cornmeal products 'hominy grits' for historical reasons. My grandson's love for grits led me to explore genuine hominy grits, and while I couldn't notice any taste difference, the price was significantly higher. This highlights the challenge consumers face in finding authentic hominy grits.

Conclusion

Hominy grits hold a unique place in culinary traditions, with their distinct nutritional benefits and cultural significance making them a staple in Southern American cuisine. Understanding the history and process behind these corn products enriches our culinary knowledge and appreciation for the diverse flavors of the world's cuisines.