Corn grits are coarsely ground dried corn kernels, cooked into a porridge-like dish. In the American South, grits are traditionally made from hominy (corn treated with an alkaline solution) and served as a breakfast staple with butter or cheese; in Italy, coarse cornmeal cooked the same way is called polenta and is served softer as a porridge or set firm and grilled or fried. Texture ranges from smooth to coarse depending on the grind, and the flavor is mildly earthy, nutty, and sweet. Grits and polenta are often treated as interchangeable, though grits are traditionally made from hominy while classic polenta is not.