Grits is a type of porridge made from coarsely ground dried corn or hominy (corn treated with an alkali to remove the hull). It is typically cooked in warm salted water or milk and often served as a breakfast dish. Grits can be savory or sweet, though savory seasonings are more common. Originating in the Southern United States, grits were initially a Native American dish made by the Muscogee tribe using maize. Early American colonists adopted and popularized it. The dish remains a staple in Southern cuisine today. Grits can be made from either white or yellow corn and come in several types:

• Stone-ground (whole kernel) grits with a coarser texture and richer flavor
• Hominy grits (from treated corn with hull removed)
• Quick grits (more finely ground for faster cooking)
• Instant grits (pre-cooked and dehydrated for quick preparation)

They are similar to other corn-based porridges worldwide, such as polenta. Grits are gluten-free, high in fiber (especially stone-ground types), and are often paired with ingredients like butter, cheese, shrimp, and spices. In summary, grits are a versatile, traditional Southern porridge made from ground corn, enjoyed for their mild corn flavor and creamy texture when cooked.