Dish

Grits

Grits are made by boiling ground corn in water or milk, then adding butter, salt, and other seasonings. They have a creamy, slightly sweet flavor and a texture similar to porridge. Grits are high in carbohydrates and fiber, and are a good source of vitamins and minerals.

Cuisine of the Americas› American cuisine

Porridge

Origins and history

Grits have been a staple food in the Southern United States for centuries, and are often associated with Southern hospitality and comfort food. They are typically served for breakfast with eggs, bacon, and sausage, but can also be served as a side dish with meat or vegetables.

Dietary considerations

Grits are gluten-free and vegetarian, but may not be suitable for those with allergies to corn.

Variations

There are many variations of grits, including cheese grits made with added cheese, and shrimp and grits made with sautéed shrimp and a spicy sauce. Some recipes also call for the addition of cream or other flavorings.

Presentation and garnishing

Grits are traditionally served in a bowl or on a plate, with a pat of butter or a sprinkle of cheese on top. They can be garnished with fresh herbs or spices.

Tips & Tricks

To make grits, it is important to use high-quality ground corn and to cook them slowly over low heat, stirring constantly, until they become creamy and smooth.

Side-dishes

Grits are often served with eggs, bacon, and sausage for breakfast, or with meat or vegetables as a side dish. They can also be used as a base for dishes such as grits bowls or grits cakes.