It's Grits has been Digitally Remastered with a film preservation grant from the National Endowment for the Arts! This is an Authored DVD with the recollections about the making of the film by Stan Woodward and Production Assistant, Jay Williams 

"Impromptu polls conducted on elevators and at bus stops immediately set the spontaneous tone of this upbeat exaltation of grits, a grain staple of the South ... to a snappy original theme and additional songs of appropriate regional color, a sensuous, slow motion close-up view of the white granules streaming into boiling water and cooking until they become thick, creamy cereal is enjoyed, as are scenes of people in diners and restaurants across the South relishing their grits in imaginative combinations with other foods. Crossing the Mason-Dixon Line, the filmmaker researches Yankees' familiarity with grits at a Brooklyn food fair and on Manhattan streets and finds a knowledgable devotee in New York Times food editor Craig Claiborne, who even prepares a gourmet grits dish souffle' on camera. The film returns to home territory...for a tour of an old-fashioned gristmill...."                                                                                                                                (A.L.A.'s booklist, October 1981)

"Unable to agree on whether the word "grits" is singular or plural, southerners ... all agree that they love grits prepared with butter, ham and eggs, possum, raccoon, peanut butter, and scores of other ways."
                                                     (Landers Film Reviews, October 1981)

"Stan Woodward's It's Grits is a passionate and amusing testimonial to that hardy staple of Southern cuisine, often pronounced 'gree-its.' In a tour of the country, Mr. Woodward finds many, for the most part Southerners, who believe there's "nothing better than good ol' grits,' and a benighted few, generally Northerners, who have never heard of the specialty....One man unveils a frozen "gritsicle" containing peanuts. There are even kosher grits, served in a North Carolina restaurant that observes Jewish dietary laws 'even though it has a Mexican motif.' Up North, a friendly man on the street turns out to be Craig Claiborne of The New York Times. Allowing that 'it's about time some of these Yankees woke up to the good things in life,' the former resident of Sunflower, Mississippi, whips up a grits souffle enlivened with some chedder cheese. Served with a white wine, the humble grits achieves an unexpected elegance. Mr. Woodward's film, with music by Nat Irwin, Jr., serves its subject well."
           - John J. O'Connor - TV Weekend, The New York Times