Grits are a handy sort of geographic litmus test: Your feelings about them are a decent indicator of where you’re from, and vice versa. Northerners often view grits with skepticism, fear, or revulsion—one Slate Michigander once confessed to thinking of grits as “some kind of prank.” For many Southerners, on the other hand, grits are serious business. If you ask them, the hominy porridge is the starchy glue that holds Southern cuisine together.
To find out how to make grits properly, I asked my colleague J. Bryan Lowder, an avid home cook who hails originally from South Carolina, to give me a demonstration. We talked sourcing, ratios, and toppings—including shrimp—in the video above.