Any supermarket will have several brands. If you want something possibly a little more gourmet, most of the touristy shops will have something also.
Most all of the touristy shops will have them and then you could probably find plenty at grocery stores, etc. Simply Savannah on River Street has an entire wall of specialty Southern foods and then Paula Deen's gift shop probably has them too. The store called Charleston Cooks in Charleston will have some I know.
Any supermarket will have them. Pick a couple of different kinds. Typically the white grits are the most common but there are yellow grits.
Do a search for Chef Joe Randall's creamy shrimp and grits for a recipe, Paula has one online too. The thing with shrimp and grits is there are hundreds of different recipes
Stone ground grits are the best.
Quaker puts out one that is made from Hominy Grits, it's not quite the same.
The secret to good shrimp and grits is the time the shrimp are cooked. They will get tough very quickly so it might take you a little practice to get the time right. You want your shrimp tender, not rubbery.
Many of us that live in the rice growing areas, grew up eating shrimp and RICE. To me and my family, it's much better than grits. Once you get a recipe that you like, try it over rice.
And fefinetly not instant grits. You also might want to check if it allowed into Switzerland.
Oh, can't wait to try grits. Have no idea what they are, but have been planning our trip to the US for months now and shrimp and grits are at the top of the list!
Will be checking out Simply Savannah in May!
Just remember it is varied by your taste; grits are pretty plain by themselves so you have to experiment with the amount of water (consistency, do you like them thick or thin), salt (not tasty without it), and other add-ins (bacon, sausage, cheese, shrimp, etc). Don't get discouraged if first batch is not what you dreamed of. The good news is that they are cheap, and a bag makes alot of servings.
I still just don't understand this food item. We are Yankees with a house in Savannah and will move there when we retire so maybe I should take a course on understanding grits. Why not just eat oatmeal with everything? One LOCAL person told me they were a wheaty-grain thing and someone else said corn and someone else said rice. What the heck?
They are corn and if you don't like or understand them, we'll have your share.