Traditional American grits are made from corn, usually ground hominy or plain dried corn.
Grits are strongly associated with the cuisine of the Southern United States. Hominy grits are produced from corn treated through nixtamalization, a process using an alkaline solution that loosens the hull and changes the grain’s texture and nutrition.
The dish is commonly simmered in water or milk until soft. It may be served sweet, but savory versions with butter, cheese, shrimp, or meat are especially common in the American South.
Grits are related to Italian polenta because both are cooked cornmeal dishes, but they are not identical. Grits are generally made from a coarser grind, and hominy grits use treated corn rather than ordinary cornmeal.