Have you heard about Farina and Grits especially if you are southern people and like Indian food too? These are kind of cereals for your breakfast with the addition of any other foods to make the taste is not boring. The main ingredients might be different since Grits is made by corn and Farina is made from wheat. So, what else you should know about Farina vs Grits? Check the article below.
Farina comes in a form of milled wheat that usually used to prepare hot cereal for breakfast. The word “farina” itself is Latin language, it means for meal or flour. The germ and endosperm of the grain are the main ingredients, that is milled to a good granular consistency and sifted. There are results in a carbohydrate-rich food too. When it is enriched, it becomes one of the best sources of dietary iron available, especially for those who are vegetarian diets and with most brands offer for a 50% of the recommended daily value in a single 120-calorie serving. For commercial cereals, the total bran and the germ are removed. They are sometimes enriched with Vitamin B and iron. While, Cream of Wheat, Malt-O-Meal, and Farina Mills are popular with brand names of breakfast cereal. Since it has mild taste, the cereal is often added with brown sugar, maple, honey, nuts, cinnamon, butter, grated chocolate, jams, salt, fruits and combinations and variations of these flavours. Farina can also be cooked like polenta and farofa. After that it can be used to prevent dough from sticking for baking surfaces via the baking process, leaving residual farina on the bottom of the final product.
Take a look : Farina vs Cream of Wheat.
Grit refers to the coarsely ground grains such as wheat, corn, or rice. Today, most of the grits are available in coarse, medium grinds, and a fine. Grits are made from corn or mashed, also called hominy. Grits are a staple of southern cuisine, and on the basis of processing, grits can be breakfast, lunch, or dinner. Grits have the consistency of a porridge and the time it takes to make it roughly 40 minutes. An alternative to make grits is to fry an egg on the surface and add the grits. Make a hole on the grits to accommodate eggs. Or it could be by adding liver pudding or salted biscuits. That way, you don’t need to use salt. Grits are of American origin and are same food to other thick maize-based porridges from around the world such as polenta and mieliepap. The word “grits” has meaning with “mashed potatoes. It can derive from the Old English word “grytt” is meaning coarse meal. (See also : Grits vs Cream of Wheat)
|- Made from Wheat||- Made from corn|
|- Come from Indian||- Come from Southern|
|- The colour is mostly broken white||- The colour is mostly yellow|
We think you must choose grits, although it also depends on what kind of grits are in front of you, means that the instant or quick-cooking grits will do good in a pinch with their best runny egg. The real grits are mighty tasty. They are certainly the most versatile. Side dish for dinner, breakfast, brunch; with cheese, butter, shrimp, bacon, gravy, etc. For farina, you can make farina dumplings for soup.