Grits vs. Cornmeal

Gritsnoun

plural of grit('hulled oats')

Cornmealnoun

Dried corn (maize) milled (ground) to a coarse meal.

‘She made a kind of polenta from cornmeal and chicken broth, with some cheese sprinkled on top.’;

Gritsnoun

(Western Hemisphere) Coarsely ground hominy which is boiled and eaten, primarily in the Southern United States.

Cornmealnoun

coarsely ground corn

Gritsnoun

plural of grit

Cornmeal

Cornmeal is a meal (coarse flour) ground from dried corn. It is a common staple food, and is ground to coarse, medium, and fine consistencies, but not as fine as wheat flour.

Gritsnoun

coarsely ground hulled corn boiled as a breakfast dish in the southern United States

Gritsnoun

a dish of coarsely ground maize kernels boiled with water or milk.

Gritsnoun

coarsely ground maize kernels used to make grits.

Grits

Grits is a porridge made from boiled cornmeal. Hominy grits is a type of grits made from hominy – corn that has been treated with an alkali in a process called nixtamalization, with the pericarp removed.