GRITS
a name applied to any of several varieties of coarsely ground grain, such as Hominy Grits, Wheaten Grits, Oaten Grits, etc. They are generally consumed as a breakfast dish, but during the winter some families serve them for supper.
Recipes that use grits
5 dishes across the Historical Foodie library call for grits.
The Epicurean · 5
- No. 182 White Stock for Meats and Vegetables Blanc pour cuisson de Viandes et Legumes
- No. 206 Bisque of Lobster a la Benoist Bisque de Homard a la Benoist
- No. 213 Bisque of Shrimps, Bretonne Bisque de Crevettes, Bretonne
- No. 3280 Oatmeal; Wheaten Grits; Hominy, Boiled Farine d'Avoine Broyee et Bouillie; Froment Broye Bouilli; Mais Blanc en Semoule Bouilli
- No. 380 Puree of Oatmeal or Wheaten Grits Puree d'Avenas on de Ble