Grits

Cook them fully, spread on a parchment-lined baking sheet, refrigerate for up to 3 days, then slice and pan-fry in butter until golden and crispy. Or reheat gently on the stovetop with a splash of milk stirred in to return to a creamy consistency.

Grits are made from dent corn (a starchy field corn) and are a Southern U.S. staple, while polenta uses yellow flint corn and is Italian. Grits are typically creamier and less grainy, with a milder corn flavor; polenta is more rustic and toothier.

Grits become lumpy when they're added too fast to the liquid or when the liquid isn't hot enough. Always add grits to simmering (not cold) liquid in a slow, steady stream while whisking constantly and vigorously.

You can use all water or half water and half broth, but the result will be thinner and less rich—not as satisfying. For best flavor and texture, use at least half milk; it adds the creaminess and subtle sweetness that makes grits special.

Top with fried eggs and crispy bacon, spoon sausage gravy over them, crumble fried chicken on top, or pair with scrambled eggs and toast for a classic Southern breakfast. Shrimp and grits (with butter, garlic, and shrimp) is also a beloved pairing.

Refrigerate in an airtight container for up to 4 days. Reheat gently over low heat, stirring in a splash of milk or broth until creamy again, or slice cold grits and pan-fry in butter until crispy on both sides for texture contrast.