“Grits” is commonly used to mean “hominy grits.” However, it actually refers to any coarse-ground grain, such as corn, oats or rice. The only type of grits available in the store is made from corn. Grits are cooked in milk or water and served as a hot cereal or side dish. In the South, hominy grits, are served as a soft mush, or chilled, or cut into squares, fried and served hot.
Southern grits are similar to Italian polenta. Both are made from ground dried corn. Both are served soft, or set and fried, for breakfast or as a side dish. And both grits and polenta taste wonderful flavored with cheese.
Garnish this brunch dish with crumbled bacon and chopped fresh chives.