This type of corn is treated with lime to remove the hull which technically makes it hominy. Grits are prepared by adding four parts boiling water or milk (seasoned with 1/4 tsp of salt for each cup of liquid) to one part cornmeal. Whole grain grits require much longer to become soft than "quick grits". After the treated corn is dried, it is coarsely ground to become hominy grits. Grits are a popular dish widely consumed across the Southern United States. This starchy variety of corn is less sweet than sweet-corn and it becomes smooth creamy grits as it cooks. Grits expand when cooked and need stirring to prevent sticking, and lumps from forming. Both grits and polenta are corn-based side dishes. Immediately remove from the heat, cover, and set aside for 15 minutes. Grits are made with whole dried white corn kernels from dent corn (a variety of corn that has a higher starch content, which gives grits their creamy, soft texture). Cover and cook for 20 to 45 minutes over medium-low, stirring regularly. Heat and soak the grits. While both are made of ground corn (as is cornmeal), there are some differences. Some people serve grits with sugar, while others object to swe… Grits are made from coarse-ground or coarser-than-coarse-ground cornmeal, and the term can refer to both the ingredient and the finished dish, most … Meanwhile, prepare the butter and cheese. Unlike cornmeal, grits are usually made from dent corn. Traditional grits are made by either using a stone ground or steel roller mills; the manufacturing process affects the flavor and texture of the final product. Place 4 cups water, 1 1/2 cups grits, 2 dried bay leaves, and 1/2 teaspoon kosher salt in a large pot or Dutch oven and bring to a boil over high heat. They are not done until they have absorbed four and one-quarter times their volume.

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