Grits, grits, grits.
Grits are small broken grains of corn. They were first produced by Native Americans centuries ago. They made both "corn" grits and "hominy" grits.
If there is a foundation to the Bahamian breakfast, it’s grits. Anything else on the plate is a bonus. Grits are dried ground hominy, or corn. Mixed with boiling water, grits become a porridge ranging from a thin gruel to a stiff paste as thick as mashed potatoes. During slavery, Bahamian owners gave each slave a weekly corn or grits ration, which slaves reconstituted with boiling water.
While hominy and grits are an American-Indian food, cooking ground grain in hot water is also a connection back to Africa. Throughout the continent, subsistence farmers make a similar dish only out of millet instead of hominy. In South Africa it’s mealie meal or mielie pap. People in Zimbabwe and Namibia call it sudza. In other countries, citizens call it different names, but it’s the same food. Often it’s the entire meal, or most of the meal, supplemented with some meat or vegetables.
For breakfast, Bahamians like to add a serving of corned beef, tuna or sardines to round out the plate.
The word grits comes from the Old English. "grytt", for "bran", but the Old English "greot" also meant something ground. Some cookbooks refer to grits as hominy because of regional preference for the name.
Grits Source Links & Recipes: