Grits
In Southern and Appalachian cooking, "grits" are a dish made from ground corn (usually white hominy) boiled into a porridge-like consistency. They’re a staple of country breakfasts and often served with butter, salt, cheese, or gravy.
synonyms: cornmeal mush (related but not identical), polenta (Italian cousin), hominy porridge
Hillbilly Dude Says...
I didn't grow up on 'grits' like alotta folks around here. But if you get some from somebody who knows what they're doin'? Outstandin'. Hillbilly Dude Says...
I didn't grow up on 'grits' like alotta folks around here. But if you get some from somebody who knows what they're doin'? Outstandin'. Pronunciation
[GRITS] /ɡrɪts/
Meaning & Usage
- Ground hominy boiled into a porridge (noun)
Hazel:
What’s for breakfast?
What’s for breakfast?
Earl:
Eggs, bacon, and a big ol’ pot of grits.
Eggs, bacon, and a big ol’ pot of grits.variations: hominy grits, corn grits
★ If you order breakfast in the South, expect grits on the plate whether you asked for ‘em or not. ★
Origin and Etymology
The word "grits" comes from Old English grytt, meaning coarse meal. The dish itself traces to Native American corn cookery, adopted by European settlers in the American South. By the 1800s, grits were a daily staple across the rural South and Appalachia.
Usage Notes
- Traditionally made from white hominy (alkali-treated corn), though yellow corn grits exist too.
- Served at breakfast with butter, cheese, or gravy; at dinner alongside shrimp, greens, or fried catfish.
- Unlike polenta, grits are usually finer and made from hominy rather than plain ground corn.
- Strong cultural marker of Southern identity and hospitality.