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Taste of the South: Grits

A creamy bowl of Shrimp and Grits is one of our favorite ways to enjoy Southern grits. - Photo: Beth Dreiling Hontzas
A creamy bowl of Shrimp and Grits is one of our favorite ways to enjoy Southern grits. Photo: Beth Dreiling Hontzas

With cheese, topped with shrimp, or smothered in gravy, grits are a great base for any Southern meal. Try our grits recipes for a filling breakfast, lunch, or dinner.

Grits Recipes:

Through the years grits have been the workhorse of the Southern table. Enlisted to fill plates when more expensive ingredients were scarce, grits also acted as a foundation for flavorful items such as gravy or over-easy eggs. However, in the past decade or so, grits have experienced a renaissance, appearing on upscale menus with peppers, cheese, and shrimp.

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What Are Grits?
Yet confusion abounds over what grits actually are. Commercially produced grits are made from ground, degerminated, dried white or yellow corn kernels that have been soaked in a solution of water and lye. The only grits for purists are produced by the old-fashioned method of stone grinding with a water-turned stone. These grits retain a more natural texture and rich flavor. Stone-ground grits are sometimes labeled as “speckled heart,” because the remaining germ–or heart of the kernel––looks like a tiny black fleck.

Grits Dictionary
Grits can be very different, depending on whether they're ground at a gristmill or purchased at the supermarket. Use this guide to grits to help you with the different choices.

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