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Grits is a food made by boiling ground maize (also known as corn), and usually served with other flavorings as a breakfast dish, usually savory. It is popular in the Southern United States. Grits is of Native American origin, and is similar to other thick maize-based porridges from around the world such as polenta. Modern grits are commonly made of alkali-treated corn known as ''hominy'', in which case it may be called "hominy grits". "Instant grits" and "quick grits" use hominy processed for faster cooking, widely sold in supermarkets. The word "grits" may be treated as either singular or plural; historically, in the American South it was always singular. It derives from the Old English word "grytt," meaning coarse meal. ==Origins== Grits have their origin in Native American corn preparation. Traditionally, the hominy for grits was ground on a stone mill. The ground hominy is then passed through screens, the finer sifted material used as grit meal, and the coarser as grits. Many American communities used a gristmill until the mid-twentieth century, farmers bringing their corn to be ground, and the miller keeping a portion as his fee. State law in South Carolina requires grits and corn meal to be enriched, similar to the requirement for flour, unless the grits are made from the corn a miller kept as his fee.〔(South Carolina Code of Laws, Title 39 – Trade and Commerce, Chapter 29 ), retrieved Dec 14, 2007〕 Three-quarters of grits sold in the U.S. are bought in the South, in an area stretching from Texas to Virginia that is sometimes called the "grits belt".〔 , retrieved Oct 25, 2009〕 The state of Georgia declared grits its official prepared food in 2002.〔(Georgia Secretary of State, State Prepared Food ), retrieved Dec 14, 2007〕 Similar bills have been introduced in South Carolina, with one declaring: Whereas, throughout its history, the South has relished its grits, making them a symbol of its diet, its customs, its humor, and its hospitality, and whereas, every community in the State of South Carolina used to be the site of a grits mill and every local economy in the State used to be dependent on its product; and whereas, grits has been a part of the life of every South Carolinian of whatever race, background, gender, and income; and whereas, grits could very well play a vital role in the future of not only this State, but also the world, if as Charleston's ''The Post and Courier'' proclaimed in 1952, "An inexpensive, simple, and thoroughly digestible food, () should be made popular throughout the world. Given enough of it, the inhabitants of planet Earth would have nothing to fight about. A man full of () is a man of peace."〔(South Carolina General Assembly 113th Session, 1999–2000, Bill Number: 4806 ), retrieved Dec 14, 2007〕 In the South Carolina Lowcountry, the uncooked ground corn is known as "grist", and the cooked dish is "hominy". This is distinct from the usual use of the term hominy. Grits are either yellow or white, depending on the color of corn. The most common version in supermarkets is "quick" grits, which have the germ and hull removed. Whole kernel grits are sometimes called "Speckled". 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「grits」の詳細全文を読む スポンサード リンク
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