Grits’ personality varies dramatically. They can be bland grain-gruel that is an afterthought side dish on a breakfast plate or they can be rich and creamy with profound corn flavor. Much depends on how they are created, with stone-ground grits delivering rugged character. If they are cooked long and slow, with cream or whole milk, they pack comfort-food contentment.

Restaurants With This Dish

Dixie Grill


Do-Nut Dinette
Cahill’s Chicken Kitchen


Biscuit Shack


Edie’s Express


Josephine House



What do you think of Grits?

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