grits


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grits

[grits]
(food engineering)
Coarsely ground hominy (corn kernel endosperm) that is boiled and served as a breakfast cereal.

grits

coarsely ground hominy served in traditional Southern breakfast. [Am. Culture: Misc.]
References in periodicals archive ?
Typically, the finest grade used to any extent in production is 220 grit, but some jobs may only require 120 or 150 grit.
Each spouse could use these GRITs and, even with 4% growth, the combined estate tax savings could exceed $2,700,000; yet no gift tax would be paid on the transfer.
Indie Grits does everything it can to make filmmakers feel important," said Micah Troublefield, winner of 2013's Local Grit award.
Using grit provided by the council, they have been gritting routes not only to and from their farms and livestock to make sure milk and meat deliveries can continue, but also in their vicinity so that more rural areas can still be reached.
Our contractors vehicles tend only to be used for gritting, so we take a pragmatic approach and if they expect to go back out on a grit run they will retain their load.
I've eaten my share of grits at Denny's, Huddle Houses, and Waffle Houses all over Mississippi, the generous yellowy-white globs held firmly in place by small lakes of melted butter.
Grits are quite good if cheese and butter is cooked in them.
To set the record straight, grits are a corn product.
Grits 120 to 180 are popular finishing grits, depending on the intended use of the wood part.
Sand wood in stages, using progressively finer grits.