A kind of early morning and evening food in northern rural areas, it is pronounced as cornmeal (shēn) and also called corn grits.After the corn matures, it can be de-husked or not. It is then ground into small grains by a mill, roughly the size one would feel in their hand, or ground very finely to a flour-like consistency. When eaten, boil water first, hold a spoon with one hand, and uniformly sprinkle the crushed corn grains into the pot with the other, stir well after sprinkling, and re-boil it two or three times. The cooked, either thin or thick, porridge is called grits porridge, which is basically corn porridge.What city dwellers now call corn gruel is one type of cornmeal.
