Grits are a staple of the Southern breakfast. For those unfamiliar with them, grits are nothing more than coarsely ground, dried corn. If you grind it a little finer, you have the Italian staple, polenta … grind it finer yet, and you have corn meal.
I’ve heard that some places like to combine grits with hominy, which is soaked in lye. Why would you want to soak food in lye, and then actually eat it?