Grits are a staple Southern food made from ground corn.
Traditional grits are produced by grinding dried corn, then boiling the meal with water or another liquid until it becomes soft. They may be served plain, with butter, or alongside eggs, seafood, gravy, or meat. Stone-ground and hominy grits are common varieties.
The dish has Native American roots, especially in preparations using corn. Over time, it became deeply embedded in Southern foodways and African American cooking. Its role in soul food reflects both Indigenous corn traditions and later regional culinary development.
Grits are sometimes treated as identical to Italian polenta. Both are corn porridges, but they arise from different culinary traditions and commonly use different corn varieties and preparation styles.