Grits

Grits are a dish made from ground corn kernels, typically white or yellow. They can be produced from plain ground corn or from hominy—corn kernels treated with an alkali in the nixtamalization process—to yield hominy grits. Grains vary in texture and processing: stone-ground grits are coarser and can take longer to cook; quick or instant grits are ground finer and pre-cooked for faster preparation; instant grits require the least cooking time.

To prepare grits, the ground corn is simmered in water or milk with salt, and often butter. Cooking times range from about 5–10 minutes for instant varieties to 20–45 minutes for stone-ground grits. Grits are commonly served as a breakfast porridge or as a side dish, frequently enriched with butter, cheese, or cream. A well-known regional preparation is shrimp and grits, a savory dish of creamy grits topped with shrimp and various seasonings.

Regional and cultural significance: Grits are a staple of Southern United States cuisine, with roots in Native American corn dishes and later adoption by European settlers. They appear in various forms—from simple breakfast porridge to complex savory dishes—and can be paired with a wide range of toppings, including cheese, meats, or vegetables. In many contexts, polenta in Italy serves a similar role but is produced from different grinding and cooking traditions.

Nutrition and dietary notes: Grits are gluten-free, provided they are produced and prepared without gluten-containing additives and with careful handling to avoid cross-contamination. They are primarily a source of carbohydrates, with modest amounts of protein and fat that vary by processing and toppings.