Grits, like rice, is a base for other foods and flavorings. “The taste of grits depends on what you put with it,” say most South Carolina grits eaters. Favorite complements in South Carolina are red eye gravy, “matus” (tomato) gravy, and shrimp-and-grits in the lowcountry; sausage with sawmill gravy all over the state; and country ham, country fried steak and onion gravy, fried fish and quail as favorite “grits and . . .” dishes.