Grits, also known as hominy grits, are a cereal made of dried, milled white or yellow corn kernels. Grits are sold all over the country, but they are most common in the South, where they are standard breakfast fare. They are cooked in liquid, usually water though sometimes milk or cream, in an open saucepan and stirred frequently. They can be served as cereal, either plain, with a pat of butter or a drizzling of maple syrup. Grits pair up well with cheese, and many popular grit dishes include it.

Quick-cooking grits are finely ground so they cook in less than 5 minutes instead of the 20 or 30 minutes required for regular grits. Instant grits have been precooked and dehydrated. Stone-ground grits usually are coarser than most commercial types and contain some of the germ. Except for stone-ground grits, which should be refrigerated, grits should be stored in a tightly sealed container and placed in a cool, dry place.