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| | Kay Ewing's Everyday Gourmet Cooking School, Baton Rouge, Louisiana, recipes, cookbook, cookbooks, cooking classes |
 | | They next ask, "Well, what exactly is a grit?" Now this is a good question and one that a lot of people don't know the answer to, including my husband, who has been eating them since he was two years old. |
 | | Grits areĀ
simply put, small broken grains of corn. |
 | | Grits and hominy are both derived from dried corn, only hominy starts out by soaking the corn in lye water for a day or two. |
| www.kayewing.com /grits.htm (417 words) |
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