Conversation:

I was offered grits a couple of times when I was visiting the states but they didn't look like the same dish at all. What are grits made of, and how should they look?

I've never actually had them, but my uni's dining hall serves them often (US Northerner going to school in the South). I always think they look sorta like very fine cottage cheese, but sort of grey rather than white. I haven't the slightest clue what they're made of, and don't intend to find out.

Boiled up coarsely ground corn by all accounts - A760150

grits are small broken grains of corn which were first produced by native americans centuries ago. There are 'Corn' grits and 'horminy' grits. They can be used in recipes for bbq, meats, breads, breakfast, samiches, casseroles, seafood, deserts, soups and salads among other stuff. There is an interesting website on grits on the net. In fact there are more than one. But I am not sure whether I am allowed to mention the site address on here.

Mmmm... ok, you can make then the usual way, as a kind of mush, and serve with butter and salt and pepper, ooorrrrrrr...

My mom did this once, I'm not sure how, but basically she put it in a small 5 inch long by 3 inch wide by 3 inch deep pan and let it set until is was kinda firm, like a think pudding, and then sliced and fried it... then it was served with maple syrup... oh man it was good, but she hasn't done it since, unfortunately...

have you asked your mum how it is made so that you can have a go at making it or suggest she makes some again and emphasize how much you liked what she made.

I think I've asked before and for some reason she couldn't/wouldn't...

hmmmmmm maybe its a family secret

Yeah, and I'm not family, I guess....

I mean you will get told eventually but not yet

You may have all moved on in your lives, and put your quest for the true nature of grits behind you. But if not...In my family grits are fairly disgusting greasy masses of greyness. They involve salt pork, apples, oatmeal, and various spices. First you boil this mixture to cook it the first time, and after that you fry however much you plan on eating. It has a sheen to it, and a quite distinctive smell. There's another kind of grits too, but I don't know anything about them...