You’ve probably seen them sitting there on a breakfast plate, a pale, steaming scoop of something that looks like thick porridge. If you grew up south of the Mason-Dixon line, they’re basically a religion. If you didn’t, you might be wondering grits what is it exactly? Is it cream of wheat? Polenta? Is it just flavorless mush?
Honestly, it’s none of those things. Grits are a specific, coarse meal made from corn—specifically a starchy variety known as dent corn. It’s not just "ground up corn," though. The process is historical, deeply rooted in Indigenous culture, and scientifically distinct from the stuff you use to make cornbread. When you eat a bowl of high-quality, stone-ground grits, you’re eating a piece of American history that dates back centuries before the United States was even a concept.
The Science of the Kernel
To really get what grits are, you have to look at the corn. Most of the corn we eat on the cob is sweet corn, which is full of sugar. Grits come from dent corn, which has a high starch content and a distinct "dent" in the top of the kernel as it dries.
Wait, there’s more.
Many traditional Southern grits are "hominy grits." This means the corn has undergone a process called nixtamalization. It’s a fancy word for soaking the corn in an alkaline solution, like lime or lye. This doesn't just make it taste better; it actually unlocks niacin (Vitamin B3), making the corn more nutritious and preventing diseases like pellagra, which historically plagued populations that relied too heavily on untreated corn. The Muskogee (Creek) people were masters of this process long before European settlers arrived. They called the resulting dish sofkee.
Stone-Ground vs. Instant: The Great Divide
If you buy a little paper packet of "instant grits" from the grocery store, you’re basically eating the sawdust of the corn world. I’m being harsh, but it’s true. Instant grits are precooked and dehydrated. They lose almost all the texture and the nutty, floral aroma of the corn.
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On the flip side, stone-ground grits are the gold standard. They’re made by crushing the whole corn kernel between two massive stones. Because the germ and the hull are often left in, they have a "toothsomness" that you just can't get from the refined stuff. They take forever to cook—sometimes 45 minutes to an hour—but the result is creamy, complex, and rich.
Is It Just Polenta with a Different Name?
This is the question that usually gets foodies into heated arguments. Basically, yes and no.
Technically, both are cornmeal porridges. However, the difference lies in the corn variety and the grind. Polenta is traditionally made from flint corn, which is harder and holds its shape in a different way, leading to a grainier texture. Grits, being made from dent corn, aim for a specific creaminess where the individual grains almost melt into each other while still providing a bit of a bite.
Think of it like the difference between a baguette and a sourdough loaf. They’re both bread, but the soul is different.
Why the Texture Matters So Much
Texture is where the "grits what is it" question really gets answered. If your grits are runny, you’ve failed. If they’re so thick they could be used as mortar for a brick wall, you’ve also failed.
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The goal is a consistency similar to heavy risotto. It should hold its shape on a plate but give way the second your spoon touches it. This is achieved through a slow release of starches. As you whisk them into simmering water (or milk, or chicken stock), those starch granules swell and burst, creating a natural sauce.
Flavor Profiles You Didn't Expect
- White Grits: These are generally milder. They have a subtle, clean corn flavor that acts as a perfect canvas for butter and salt.
- Yellow Grits: These tend to be a bit sweeter and have a more "corn-forward" punch. They often contain more Beta-carotene.
- Blue or Red Grits: Rare heirloom varieties like "Jimmy Red" corn are making a comeback. These have an almost nutty, earthy flavor that’s incredibly distinct from the white corn you find in a Quaker box.
Beyond the Breakfast Table
People think grits are just for breakfast. That’s a mistake. While a bowl of "butter and salt" grits alongside some runny eggs is a classic, the dish really shines in savory dinner applications.
Shrimp and grits is the obvious heavyweight champion here. This dish started as a simple "fisherman’s breakfast" in the Lowcountry of South Carolina and Georgia. It wasn't fancy. It was just fresh shrimp sautéed in a little bacon fat and served over a bed of hot grits. Today, chefs like the late Edna Lewis or Sean Brock have elevated it to fine dining status, adding everything from tasso ham gravy to sharp white cheddar and coal-roasted peppers.
The Health Reality
Let's be real: grits are often a vehicle for butter and cheese. If you load them up with a pound of cheddar, they aren't exactly "health food." However, in their pure state, they are naturally gluten-free and relatively low in calories. A plain cup of cooked grits has about 140 to 150 calories.
The problem is that grits have a high glycemic index, meaning they can spike your blood sugar quickly. If you're managing diabetes, stone-ground is much better than instant because the fiber in the whole grain slows down that sugar absorption.
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Common Mistakes Everyone Makes
- Under-salting: You have to salt the water before the grits go in. If you salt them at the end, it just tastes like salt sitting on top of corn.
- Rushing the process: You can't force a stone-ground grit to be ready in ten minutes. It will be crunchy. It will be sad.
- Using only water: While water is traditional, using a mix of chicken stock and a splash of heavy cream creates a depth of flavor that's world-changing.
- Not whisking enough: You don't need to stand there for an hour, but frequent whisking in the first ten minutes prevents those annoying lumps from forming.
Where to Find the Real Stuff
If you want to experience what grits are supposed to be, look for producers like Anson Mills or Geechie Boy Mill (now Marsh Hen Mill). These folks use heirloom seeds and cold-milling processes that preserve the oils in the corn. When you open a bag of high-quality grits, it should actually smell like a field of corn, not like a cardboard box.
You’ll notice the color isn't perfectly uniform. There will be little dark flecks. That’s a good thing. That’s the "bee wing," or the hull of the corn, and it’s where a lot of the flavor and fiber live.
Actionable Steps for the Perfect Bowl
If you're ready to move past the "what is it" phase and actually cook a batch, follow these specific steps to avoid the common pitfalls of the uninitiated:
- Rinse the grains: Put your stone-ground grits in a bowl of water and stir. The chaff (little bits of hull) will float to the top. Skim those off. It makes for a much smoother final texture.
- The 4:1 Ratio: Use four parts liquid to one part grits. For extra creaminess, do three parts water or stock and one part whole milk.
- The Low and Slow Method: Bring your liquid to a boil, whisk in the grits, then immediately drop the heat to the lowest possible setting. Cover it.
- The Finish: After about 45 minutes, when the grits are tender, turn off the heat. Stir in a generous knob of high-quality butter and a handful of freshly grated cheese (Parmesan or sharp Cheddar work best).
- Resting: Let them sit covered for five minutes before serving. This allows the last bit of moisture to distribute evenly.
Grits are one of the few foods that manage to be both humble and sophisticated. They are a literal bridge between the ancient agricultural practices of Indigenous Americans and the modern high-end culinary world. Whether you like them sweet (though most Southerners will judge you for putting sugar in them) or savory, the key is respecting the grain. Stop buying the instant stuff and give the stone-ground varieties the time they deserve. You'll realize pretty quickly that this isn't just "mush"—it's one of the most versatile ingredients in your pantry.