The main ingredient in the Southern dish grits is corn. Grits are a porridge made from coarsely ground dried maize or from hominy, which is corn treated with an alkali.
The dish has roots in Native American foodways, particularly among the Muscogee people. European colonists learned to prepare it from Native Americans, and it became a staple in the Southern United States. Traditionally, corn or hominy was ground in a stone mill and sifted into different grades.
Grits are usually cooked with salted water or milk. They can be creamy, savory, or sweet, although savory versions are more common. Popular variations include hominy grits, yellow speckled grits, cheese grits, and fried grits.
Grits are often confused with polenta because both are thick porridges made from maize, but they come from different culinary traditions and may use different types of corn and grinding methods. Grits are especially associated with shrimp and grits, a Lowcountry dish linked to coastal South Carolina and Georgia. Georgia declared grits its official prepared food in 2002.