Grits — coarsely ground dried corn (hominy grits from nixtamalised corn, or stone-ground from dried corn without nixtamalisation) simmered in water or milk until thick and creamy — is the daily grain of the American South, as fundamental to the Southern table as rice is to the Louisiana table and poi is to the Hawaiian. The word likely derives from the Old English *grytt* (coarse meal), but the food itself is indigenous American: the Muskogean peoples of the Southeast were making corn porridge (*sofkee*) long before European contact. The adaptation into the Anglo-Southern breakfast staple occurred through the colonial period. Grits today range from instant (a different product entirely) to artisan stone-ground (Anson Mills, Geechie Boy, McEwen & Sons) — the quality difference is as vast as the difference between instant coffee and single-origin pour-over.
A thick, creamy porridge of ground corn, cooked slowly with water, milk, or a combination, finished with butter and salt. Stone-ground grits should retain the character of the corn — individual particles visible, a faintly gritty texture (the namesake), and a genuine corn flavour. The colour ranges from pale ivory (white corn) to golden (yellow corn). The consistency at serving should be thick enough to mound on a plate but loose enough to spread slowly under its own weight.
1) Stone-ground grits require 30-45 minutes of slow cooking with regular stirring. Quick grits take 5-7 minutes. Instant grits require only hot water. The products are not interchangeable — the time investment directly correlates with flavour depth and textural interest. 2) The liquid ratio: approximately 4:1 (liquid to grits) for stone-ground; 3:1 for quick. 3) Stir regularly to prevent sticking and scorching. 4) Finish with butter and salt — the butter enriches; the salt draws out the corn flavour. 5) Cheese grits: sharp cheddar stirred in at the end. Cream grits: cream replacing some of the water.
Shrimp and grits (AM1-12) is the most famous grits preparation. Grits with red-eye gravy (AM5-08) and country ham. Grits with tasso and cream. The grits are the canvas; the topping defines the meal. Geechie Boy Mill (Edisto Island, SC) produces some of the finest stone-ground grits in the South — the Gullah Geechee connection is direct.
Using instant grits and expecting stone-ground quality — they are different products. Not stirring — the starch settles and scorches. Under-seasoning — grits without enough salt are paste.
Nathalie Dupree — Mastering the Art of Southern Cooking; Sean Brock — Heritage