There are four basic varieties of grits: traditional stone-ground, quick-cooking, instant, and hominy. While the base ingredient (corn) is the same in all of these, the way it’s processed is different (more on that below). Grits are usually served one of two ways: creamy or cheesy. In both cases, the key to smooth grits (without lumps) is to cook them low and slow over simmering heat, whisking consistently. Since grits typically lack flavor, they are often cooked with butter, cheese, cream, or gravy, and topped with shrimp, mushrooms, ham, or bacon. Shrimp and grits, a traditional Southern preparation, serves as many peoples’ introduction to rich, creamy grits. But that’s only the beginning: There are more grits recipes than kernels on a cob! Grits range in coarseness, with instant and quick-cooking ones ground finer than traditional stone-ground grits. The smaller the grain, the quicker the grits cook. That being said, coarser grits are the most traditional version.
