Grits Vs. Cream of Wheat
Both staples on breakfast tables throughout the Unites States, grits and Cream of Wheat share a similar texture - but the likeness stops there. Add this to my Recipe Box.
Grits vs. Cream of Wheat
Grits, a hulled corn-based product, is popular throughout the Southern United States, from Texas to Virginia. They come in both white and yellow varieties.
Differences
Although grits and Cream of Wheat share texture, their origins are different. While grits are corn-based, Cream of Wheat is a wheat-based product.
Grits Preparation
To make grits, simply boil them into a thick, soft porridge. Once the water evaporates, much like with Minute Rice, the grits should be semi-solid. They often are served with butter or sugar.
Cream of Wheat Preparation
Cream of Wheat is made by slowly pouring the boxed product into boiling water. A variety of ingredients, such as brown sugar, nuts or fruit, can be mixed in.
Grain Facts
Grits are the official prepared food of the state of Georgia. According to Neilsen Marketing Research, Americans ate 19 million pounds of grits in 1993 - and most of that was in the "grits belt." Cream of Wheat debuted at the 1893 World's Columbian Exposition in Chicago.
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