Cornmeal

Gomi is an ancient millet (setaria italica [L.] P.B.), which was once grown extensively in Georgia. After corn was introduced from Turkey in the sixteenth century, the cultivation of the original gomi was gradually abandoned. By the late eighteenth century, corn was widespread in western Georgia, and by the end of the nineteenth century it prevailed as the more reliable and palatable crop. The name gomi is still used, however, to refer to cornmeal and grits, as well as to the cooked porridge made from them. Gomi is eaten primarily in western Georgia. For the most authentic taste and best texture, use stone-ground white grits. An excellent source is Kenston Kitchens, P.O. Box 88215, Atlanta, GA 30356-8215.