zboza-i-makarony: Grits

Evidence: 100 • authority: 72

Grits is a type of porridge made from coarsely ground dried corn (maize) or hominy, the latter being maize that has been treated with an alkali in a process called nixtamalization, with the pericarp (ovary wall) removed. It is eaten primarily in the United States. Grits are cooked in warm salted water or milk. They are often served with flavorings as a breakfast dish, though it is also served as a lunch or supper dish, particularly with meat. Grits can be savory or sweet, with savory seasonings being more common. Grits are similar to other thick maize-based porridges from around the world, such as polenta, mieliepap, and mămăligă. Italian-Americans living in the delta of Arkansas and Missis…

Evidence: 66 • authority: 72

The camel rider or desert rider is a type of sandwich that is popular in Jacksonville, Florida. The sandwich is usually made with lunch meats, Italian dressing, and pita bread. It is often served with tabbouleh and cherry limeade. The camel rider is a product of Arab immigrants who first settled in the Jacksonville area in the 1890s. Since then, Jacksonville has had a large Middle Eastern population. It became popular in Jacksonville in the 1960s. The Arab immigrants would have grocery stores in predominantly African-American neighborhoods where they would sell the dish. Although the exact origins are unclear, it is often traced to Joe Assi, a Lebanese-born baker, who owned the Gold Room re…

Evidence: 50 • authority: 72

Žganci is a traditional dish made from buckwheat, cornmeal, or wheat flour. It is considered a national dish of Slovenia, particularly in its buckwheat form known as ajdovi žganci. Regional variations of the dish are also found in Northern Croatia, especially in Zagorje, Međimurje, and Turopolje, where it is considered part of local rural cuisine rather than a national staple. Žganci is often compared to polenta, although it differs in texture and preparation.

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Evidence: 41 • authority: 92