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Grits, typically a product of corn grain, were common daily sustenance for Native Americans in past centuries. Grits can be made as either "corn grits" or "hominy grits".

HOMINY GRITS were originally made by soaking corn in potash water then stirring the mix over the next several days until the shell or "bran" peels loose causing it to rise to the surface. Traditionally, once the shell or bran was separated from the corn, the kernel was removed and set aside to sun-dry in open air chaffs.

After the kernel has been separated and dried the product is ready for the mill-stone where it will be crushed and sent through a series of screens to further separate the cracked corn from the grits and corn meal.

Although there are literally hundreds of recipes for grits - it is essential to understand the basics of cooking them. Whether rich and creamy or light and fluffy grits must be tended to with a watchful eye or they will end up a paste rather than a delight. Remembering that grits will swell as they cook the perfect proportion of milk/water to grits is three (3) level table spoons of grits (really level - not heaping) to every 8 oz. cup of liguid and a dash of salt per cup of liquid. Heat liquid until bubbles rise along the side and outer edge of the pot. Ever so slowly stir grits into heated liquid and stir until they absorb most the liquid (remembering that they will continue to cook after you remove from heat) add one (1) tablespoon of butter for each cup of liquid and stir until butter melts. the grits should melt in your mouth.

Because maze (i.e., corn) was an essential and important staple of the Native American's diet, during those periods of time when the corn crop would fail due to drought or pestilence, grits, were made from substitute product. Sunflower seeds, certain wheats, flaxseed and juniper apple were among some of the substitutes. However, one substitute made from animal bi-product was one of the more favorite substitutes. Remarkably, the animal bi-product that was very similar in consistency and taste was made from bovine (pig) vagina. The vagina of the North American Wild Bovine was harvested, soaked in a potash solution, bleached, open air sun dried and ground in a similar manner to corn.