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Another popular variant is Charleston-style grits, where the grits are boiled in milk, instead of water, to give them a creamy consistency. 'Grit' and Bear it! Although many conjure up thoughts of the South, grits are actually Native American origin. Mainly regarded as a breakfast fare, grits consist of coarsely ground corn, or sometimes alkali-treated corn (hominy).
The exact etymology of the nickname is unknown, but most folklore believe its roots come from the fact that tar, pitch, and turpentine created from the vast pine forests were some of North Carolina's most important exports early in the state's history. In a letter dated 1864 (in the North Carolina Tar Heel Collection), a Colonel Joseph Engelhard described the Battle of Ream's Station in Virginia.