Grits
Let me start by being really straightforward. I am a Brit who moved, two decades ago, to the west coast of America. I was raised with porridge, not grits! I have absolutely no authority trying to tell anyone about grits.
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However, I'm a passionate cook, so years ago I made it my business to understand what grits are and why anyone would eat them.
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This page sets out to identify the different types of grits and the lessons I've learned about them.
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P.S. I'm ignoring instant grits because I've tried them and haven't found any worth paying for. I *am* including quick grits which are different because they haven't been cooked and dehydrated.
Grits - different types
Quick grits
These are called "quick" because they are fine ground. They originate from whole white corn kernels. Using these quick grits cuts your cooking time in half, but results in a dish with less texture, so choose carefully.
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Stone-ground grits (white and yellow)
Grits begin with whole corn kernels from a high-starch type of corn called Dent corn (so called because each kernel has a tiny dent). Dent corn also has less sugar than regular corn-on-the-cob. The kernels are coarsely ground to make grits.
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Dent corn comes in white and yellow and both are regularly stone-ground for grits. I find the yellow a little stronger and less sweet.
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These grits are called 'stone-ground' when exactly that happens - stones vibrate against each other to grind the whole kernel, creating a rich corn flavor. You should expect to see discolored 'grains' because the seed is ground along with the corn. The best way to know if your grits are past their best-by date is to smell them. If they smell fusty, then throw them out.
Corn grits
Corn grits (available in both yellow and white) are not stone-ground unless they are declared as such. They are finer than stone-ground grits but not quite as finely ground as the 'quick grits'. If you're looking for the traditional texture of 'chewy' grits, then you should choose stone-ground.
Hominy grits
Grits are called 'hominy' when they are soaked in an alkaline solution, to soften the outer corn jacket (pericarp). The hull is removed and then the remnants are coarsely ground for hominy grits.