50 Foods, 50 States: The Must-Eat Roadfoods Across America

South Carolinians take grits seriously, using stone-ground cornmeal, butter, and milk or cream to create a slow-cooked, warm cereal that is delicious alone but better as the bed for a school of vividly spiced shrimp. This duet of spice and comfort is good to eat for breakfast, lunch, and dinner.