A detail--grits (in US) are usually hominy grits-- dried corn (maize) the has been soaked in lye to desolve the hull of the kernal, (rinsed) and the cracked or coarsely ground. The lye solution not only remove the outer hull (and makes the grain more tender) it also tends to "cook" it-- what it does is change the starch -- so it will never "grind" up into a flour-- grits are very different than a corn meal mush.

I am really not fond of either-- but do like anadama bread-- corn meal mush and molasses made into bread.


my other obsession