Hominy is made from corn kernels in a process whereby the outer hull is removed and the remaining kernel left to dry. The dried kernel is then soaked overnight, or cooked for several hours, before it can be added to slow-cooking meat stews.
Grits are made by grinding dried hominy to provide a finer cereal that then needs no presoaking. They require a shorter cooking time than cornmeal, which is made from the whole grain of corn, but grits have less fiber, flavor and texture. The cereal is used throughout the south of the United States, usually cooked to a mush and served with bacon and eggs for breakfast.
** Asian Recipes