Grit (grain) facts for kids

Grit is an old word that means tiny bits of something, like the outer skin of grains (called bran) or dust from a mill. It can also describe oats that have had their husks removed but haven't been ground into fine flour. Sometimes, it means oats that are only coarsely ground, like a rough oatmeal.

The word "grit" is still used today in the names of some foods. For example, there are "grits" in the United States, which are made from coarsely ground corn. There's also "Rote Grütze" (which means "red grits") in Germany, a sweet pudding made from berries. In the past, grit was a cheap way to get starch into meals. Simple porridges made from grit, especially oatmeal grit, were a common food for many people in Europe during the Middle Ages and Early Modern Period.

What is Grit?

The word "grit" comes from an old English word, grytt. It originally meant small, rough pieces of grain or dust. Imagine the tiny bits that come off when you grind grain into flour – that's what grit referred to. It was often the parts of the grain that were not used for fine flour, like the bran (the outer layer) or chaff (the husks).

Grit in History

For many centuries, especially during the Middle Ages and the Early Modern Period (from about the 5th to the 18th century), grit was a very important food. People, especially those who didn't have a lot of money, would often eat "gruels" made from grit. A gruel is a thin porridge, like a watery oatmeal. These gruels were a cheap and easy way to get energy and nutrients. They were a basic part of many people's diets across Europe.

Modern Grit Dishes

Even though the word "grit" isn't used much on its own anymore, it lives on in the names of a few popular dishes. These dishes show how different cultures used coarsely ground grains or starches in their cooking.

American Grits

In the Southern United States, "grits" are a very popular food. They are made from corn (also known as maize) that has been coarsely ground. This means the corn isn't ground into a fine flour, but into small, rough pieces. Grits are usually boiled with water or milk until they become a thick, creamy porridge. People often eat them for breakfast with butter, salt, and pepper. They can also be served with cheese, shrimp, or bacon.

German Rote Grütze

In Germany, there is a traditional dessert called "Rote Grütze" (pronounced "ROH-tuh GROO-tzuh"). This name translates to "red grits." However, it's not made from grain like American grits. Instead, it's a sweet pudding made from summer berries, like raspberries, cherries, and currants. A little bit of starch (like cornstarch or potato starch) is added to thicken it, along with sugar. The "grit" part of the name likely refers to the simple, starchy nature of the dish, similar to how grain grit was a basic starch in the past. Rote Grütze is often served cold with cream, vanilla sauce, or ice cream.