Cereals, corn grits, white, regular and quick, enriched, cooked with water, with salt

White corn grits are simmered in water, or milk, until they thicken into a soft, spoonable porridge, the base of the classic Southern breakfast pairing with butter, cheese, shrimp, or fried eggs and bacon. Their mild, slightly sweet corn flavor takes on whatever is stirred in, so they show up savory with cheddar and hot sauce or sweet with a little sugar and cream, and they're often served alongside greens or gravy as a starchy anchor for the plate. Stirred more thickly and chilled, they can even be sliced and pan-fried, giving grits a second life as a crisp-edged side the next day.

Dry grits keep for months in a sealed container in the pantry; once cooked with water and salt, refrigerate leftovers and reheat with a splash of water or milk to loosen them back up, since they firm up considerably as they cool. Cooked this way they're quite light, just 71 calories per 100 grams in a 257 gram cup serving, with 14.8 grams of carbohydrate and only 0.8 grams of fiber, so they work best as a mild backdrop food rather than the main source of nutrients in a meal, best built out with eggs, cheese or vegetables alongside. Stirring frequently while they simmer, and adding liquid gradually, keeps the texture smooth instead of clumped or gluey.