Grits are a type of porridge made from coarsely ground dried maize or hominy, the latter being maize that has been treated with an alkali in a process called nixtamalization, with the pericarp removed. Grits are cooked in warm salted water or milk. They are often served with flavorings as a breakfast dish. Grits can be savory or sweet, with savory seasonings being more common. Grits are similar to other thick maize-based porridges from around the world, such as polenta and mieliepap. The dish originated in the Southern United States but is now available nationwide. Grits are often part of a dinner entrée shrimp and grits, served primarily in the South.
Grits, as a breakfast side-dish with bacon, scrambled eggs and toast
Grits with cheese, bacon, green onion and a basted egg
Prepared grits
Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. It is often cooked or served with added flavourings such as sugar, honey, fruit, or syrup to make a sweet cereal, or it can be mixed with spices, meat, or vegetables to make a savoury dish. It is usually served hot in a bowl, depending on its consistency. Oat porridge, or oatmeal, is one of the most common types of porridge. Gruel is a thinner version of porridge and congee is a savoury variation of porridge of Asian origin.
A bowl of oatmeal porridge
Cooked oatmeal in a bowl
Millet porridge
Porridge oats before cooking