On Sat, 16 Nov 2013 16:47:43 -0000, "Ophelia"
> wrote:

>
>
> "jmcquown" > wrote in message
> ...
> > On 11/16/2013 11:37 AM, Ophelia wrote:
> >>
> >>
> >> "jmcquown" > wrote in message
> >> ...
> >>> On 11/16/2013 11:13 AM, Ophelia wrote:
> >>>>
> >>>>
> >>>> "jmcquown" > wrote in message
> >>>> ...
> >>>>> On 11/16/2013 9:27 AM, Ophelia wrote:
> >>>>>>
> >>>>>>
> >>>>>> "Sqwertz" > wrote in message
> >>>>>> ...
> >>>>>>> On Fri, 15 Nov 2013 22:24:39 -0500, jmcquown wrote:
> >>>>>>>
> >>>>>>>> At least it's not a picture of grits. Heh.
> >>>>>>>
> >>>>>>> ... She says, right after Melba's Jammin posts a picture of grits to
> >>>>>>> RFC on Facebook.
> >>>>>>
> >>>>>> What do grits look like?
> >>>>>>
> >>>>> Polenta. At least mine do, because I use yellow grits.
> >>>>
> >>>> ahhh yes! Polenta I know! The stuff I have though is not gritty, it
> >>>> is
> >>>> smooth.
> >>>
> >>> Here are some images:
> >>>
> >>> https://www.google.com/search?q=yell...13 60&bih=596
> >>>
> >>
> >> Thank you) Is it gritty?
> >
> > Nope. Properly prepared they're nice and creamy. I don't know why
> > they're called grits. I do know they're made from dried hominy which is
> > then ground. Some people call them "hominy grits", which to me is a
> > little like saying "ink pen".
>
> Ok) well I suppose we have names for stuff which other folk find odd)

Hominy is different from regular cornmeal. It is treated first.
http://culinaryarts.about.com/od/glossary/g/Hominy.htm

Tangentially:
Hominy is the nasty stuff I pick out of posole/pozole (which is an
otherwise delicious Mexican soup). I have no idea what it would be
called if I left it out, because posole is another word for hominy.

--
Food is an important part of a balanced diet.