Grits is a creamy dish, similar to oatmeal or cream of wheat, made with one part corn grits or one part hominy grits and four parts liquid. Based on my research, it appears as though people are also using the term 'grits' to describe the actual grain itself. Grits, the dish, is common the the Southern parts of the US, Georgia and Mississippi.
Hominy refers to corn from which the bran and germ have been removed by soaking in a lye bath. This process is called Nixtamalization and was a truly fascinating discovery by the Meso-Americans. By treating the corn with lye solution, a strong alkali traditionally in the form of wood ash or lime, the corn's bound niacin becomes converted to free niacin, you can prevent Pellagra, a disease caused by niacin deficiency.
Polenta is the Italian word for grits. Polenta is made with cornmeal and broth, while grits use a larger grain (corn grits) and water. Some people refer to polenta as cornmeal mush.
Cornmeal has a slightly coarser grind than corn flour and is finer than corn grits. It is made from ground yellow corn, and is commonly used in cornbread and pancakes.
Corn Flour is a powdery flour made from corn meal. In Australia and Britain, the word corn flour is used synonymously with cornstarch. Corn flour is typically combined with others flours and used in gluten-free baking.
Masa Harina is flour that has been made from ground hominy corn, and is used to make corn tortillas, common in Mexico.
Despite the obvious lack of corn grits, this dish was a hit. My family adored the rich flavors of the cheese and cream, and marveled at the colors. It was creamy, rich, and satisfying. Grits will now become part of my culinary repertoire and I am excited about the journey I am about to embark on, in the world of corn.