Sometimes. If the four major types of corn, it's mainly dent corn that's treated this way.
Groats (pronounced "grits" in parts of England) are larger than grits, and cracks are the largest sizes. Whole-kernel, obviously the largest. But different strains produce radically different kernels. They may be only 1-8-inch long and almost round in popcorn, to 1-2-inch long and a flat-cylinder shape in others.
Italians, but those people all look alike, anyway. Especially Hispanics and Latinos. And Portuguese and Italians. Greeks...
Nice image. Around here in the Shenandoah Valley, cooked corn meal is a staple for rich and poor alike. Spoon bread (mush with egg and a bit of cream in it). Chilled, sliced and fried mush is common. Corn breads and puddings are common. Souse, scrapple and similar preparations are part of the heritage of the valley.
Quaker Quick Grits 3616
Hi Bob, On Sat, 7 May 2005, Bob (this one) That's interesting. Times have changed a lot since...
And, of course, there's hush puppies and corn dogs.
Still. Good food is good food.
Sometimes the real name is hominy grits. The whole point of lye-soaking was to get the hulls off. Nowadays, it's done with steam and other methods that don't necessarily rely on lye. So, not hominy like it used to be.
Big number 10 cans of whole-kernel hominy can usually be found in Wal-mart stores and supermarkets in rural areas.
Right. Grits take water and salt while polenta takes salt and water. Sure.
Grits are a narrowly used food with not many variations. Polenta contrasts with that. But polenta isn't only made from corn. Before there was corn, there was polenta made from other grains and