O.E. grytt (pl. grytta) "coarse meal, groats, grits," from P.Gmc. *grutja-, from the same root as grit, the two words having influenced one another in sound development. In Amer.Eng., corn-based grits and hominy (q.v.) were used interchangeably in Colonial times. Later, hominy meant whole kernels that had been skinned but not ground, but in the U.S. South, hominy meant skinned kernels that could be ground coarsely to make grits. In New Orleans, whole kernels are big hominy and ground kernels little hominy.