In the South, grits are everywhere.
Today, the staple dish has many connotations: comfort or nostalgia, soul food, Southern roots. You can find them at almost every meal, whether they’re in the form of breakfast porridge or a base for savory, low country dishes like shrimp and grits. But their history goes back much further than recent memory or even the Antebellum South, when they rose to greater popularity. Early colonists making land in Virginia were presented with bowls of cooked crack corn by Indigenous peoples. This “grist” eventually came to be known as “grits.”