Grits are popular in the South, and grits are gaining ground in other parts of the country. Grits are a good item to add to your pantry. Inexpensive and tasty.

A group of kids from the South traveled up north for the national 4-H convention. One of the boys wanted grits with his breakfast, but he had heard that northerners weren’t big on grits. Being quite polite, as is typical of those of the Southern persuasion, he inquired, “Do you serve grits here?” His very accommodating northern waitress assured him, “Oh yes. We serve anyone.”

Grits are now being touted as upscale with some of the gourmet restaurants offering this Southern staple as well as wilted salads (lettuce soaked in bacon grease) and charging an “arm and a leg” as they say in the South. This doesn’t put grits on the gastronomic map, but it is helping spread the grits across the country.

What Are Grits?

This is a common question and understandable. Grits look kind of like coarse, white sand, and the name doesn’t provide many clues either. It’s little wonder that those from outside the South might wonder what the heck grits really are.

The non-technical answer is that grits are ground corn. It’s not quite that simple. The hard hull is removed. Then, the inner part of the corn is processed (mashed and dried). The end result is grits – or little white corn granules.

Types of Grits

All grits look pretty much the same. If you really know your grits, you can see the difference. If not, you’ll need to read the bag (or box).

There are regular grits, quick grits and instant grits. Just as with oatmeal, the regular grits take longer to cook, the quick grits have been processed longer and are much quicker to cook. The instant grits are precooked, so you just add hot water and stir to rehydrate instant grits.

Serving Grits

Most commonly, grits are served as a breakfast-like cereal or mush. They may be served alone in a bowl or on the side with eggs, sausage, and toast. Some Southerners love them with livermush (similar to sausage but made with ground liver).

When served in a bowl, some Southerners like to add milk or sugar to grits. Other just lather grits up with butter.

In some areas, grits are served as a side dish with lunch or dinner. They’re especially popular with country ham (salt cured) and splashed with red eye gravy (ham grease and coffee mixed together).

What Do Grits Taste Like?

Grits just taste like grits. Actually, they don’t have a lot of flavor, unless you add something to them. They’re kind of like unseasoned mashed potatoes. Kind of neutral.

Where Can You Get Grits?

It’s easier to find grits now that in the past, although it may still be difficult to round up grits in some areas. Grits are usually in the grocery store near the oatmeal. If not, they can be ordered online at the Quaker Store.

Why Are Grits Southern?

In other parts of the country, people eat ground oats (oatmeal) or wheat (cream of wheat). Grinding and drying key crops is not unusual. These foods keep on the shelf and are easy to cook as well as being nutritious.

Corn is a big Southern crop, so it makes sense that a ground corn product would be part of the Southern diet.

In addition, grits stand up better to the heat and the humidity. Anyone from the South or anyone who has visited during the summer will appreciate the importance of heat tolerant foods.

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If you decide to give grits a try, consider some of the wonderful grits recipes from the South like Grits and Sausage Casserole. Yum! That's some good eating.