Put the grits in a bowl and top off with a slice of butter and a sprinkle of pepper.
History and origins
It's a type of porridge that's very similar to a very creamy polenta. The origins of grits date back to Native Americans who used to grind white corn in early mills. Other sources claim that grits descended from semolina brought to America by the first African slaves.
Difference with polenta
The only difference between grits and polenta is the type of corn used. White corn flour is used for the original southern grits. Polenta is instead prepared with yellow corn flour. For convenience, you can also use instant polenta flour in order to obtain good and nutritious grits in a few minutes.
Grits should be eaten hot and creamy, as soon as they are made. You can keep them at room temperature for a day, but you need to warm them up before you put them on the table. Once heated, however, they will not have the same creamy and enveloping consistency that characterises them.
You can serve grits as an accompaniment to meat stews or dips and sauces. Also excellent with grilled or sautéed prawns.
Here's how to make shrimp and grits.