It's interesting that the alkaline soaking process also unbinds necessary niacin in the corn, and has an effect on the protein balance. Though the overall available protein is decreased, the relative availability of the lysine and tryptophan are increased. The alkaline process has been used for centuries where corn was a native food, but in areas where corn was introduced as a new staple, the process was not. Pellagra, a niacin and tryptophan deficiency, became common disease in areas where corn was the main source of food, as in the early South. One has to wonder how ancient civilizations discovered the process which made corn a more balanced source of nutrition.
The word grits comes from the Old English. "grytt", for "bran", but the Old English "greot" also meant something ground. Some cookbooks refer to grits as hominy because of regional preference for the name. Americans have been using the term "grits" since at least the end of the 18th century.
Many of the recipes below call for regular grits. If all you can find is instant or quick, use them, following package directions for cooking time.
Next Page - Grits Recipes
Page 3 - Where to Buy Grits
Related Recipe Pages
Cornbread Recipes
Catfish and Hush Puppies
Breakfast Recipes
Southern Fried Chicken
Cajun Cuisine
Shrimp Recipes
Related Cookbooks
True Grits: The Southern Foods Mail-Order Catalog
Gone with the Grits Cookbook
True Grits: Tall Tales and Recipes from the New South
Biscuits, Spoonbread, and Sweet Potato Pie
Bill Neal's Southern Cooking
