Grits
Ground hominy corn cooked to a soft porridge, the Lowcountry's base. Under shrimp gravy it is the region's defining plate; under tomato gravy, its supper form.
| Category | Toasts & Bases |
|---|---|
| Origin / Region | The Lowcountry |
| Classic base | Shrimp gravy, tomato gravy |
| Prep time | 5 to 45 minutes by grade |
| Storage | Refrigerate cooked grits in a loaf pan — set grits slice and fry as a second base. |
| Shelf life | Cooked grits keep 4 to 5 days refrigerated and set solid |
| Best uses | Shrimp and grits, breakfast bowls, supper plates |
| Substitutes | Polenta, the Italian cousin; mashed potatoes off-region |
| Last checked | October 18, 2026 |
About it
Grits are milled from nixtamal-treated corn — hominy — which is why they taste different from cornmeal mush. The stone-ground grade must be cooked low and long; quick grits are the diner's compromise.
Making it
Simmer stone-ground grits in salted water 40 minutes or more, stirring, until creamy; finish with butter. Quick grits take 5 minutes and less character. Keep them loose; they set as they stand.
Serving it
In a bowl with the gravy pooled on top and the shrimp or ham at the center. At breakfast they sit beside eggs; at supper they carry the plate.
Swaps & pairings
Set and fried, grits become a crisp base of their own. Cheese grits move the plate toward brunch; plain grits keep the gravy in charge.
More from this region: The Lowcountry