Use cornmeal grits when you need speed—like a Tuesday morning when the kids are starving. They’re also better for savory bowls where you want a lighter texture, like shrimp and grits or a fried egg topping. Real stone-ground grits shine when you have time to lounge, stirring slowly, sipping coffee, and feeling like a culinary artist.
Famous chef Sean Brock once said, “Grits are not a side dish; they’re a state of mind.” If you’re using cornmeal, you’re still in that state—just on the express lane. Just don’t tell your grandmother if she’s from Georgia. She’ll sniff them from three counties away.
