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I like to use real butter(not margarine) and sea salt and lots of both. Yeah, I know its not at all healthy but I only get to eat grits on the weekend when I have time to actually cook for breakfeast. I figure once a week isn't going to kill me.

I have added more poll options to hopefully cover a broader spectrum of tates. But feel free to comment about what you do differently than the available options. Sugar on grits? Not my taste but oh well ... to each his own.

Looking for ideas? You might try clear fermented fish sauce, nuoc mam - makes everything better!


A good hot sauce is another thing I'd try - like, for example, that dark green El Yucateco stuff. Maybe with the cheese version or something, because you want a little balance and as I recall it, grits is rather mild flavored, if you could call that flavor at all. Or a middle eastern harissa with lots of garlic, and some parsley.

Or finely chopped kalamata or niçoise olives, in olive oil, with a light crumble of feta cheese.

"Real grits" - Albers?
In any case it's more or less white corn polenta?

Maple Syrup <I know, NOT one of the choices>

I'm with LJV.

Ugh... Haven't had grits at all since coming to NYC. I remember going to a large house party dinner in Little Rock Arkansas once, and the host was a little embarrassed to offer ONLY 3 kinds of grits!

Honey!

Sugar, butter and a pinch of salt.

I like my grits to be put in the trash can where they belong. Right along side of Cream of Wheat. Just fry up some potato's with onions and butter, topped with some Hollandaise sauce.

I almost voted, cause I like mine with the eggs (over easy) and bacon mixed in (and butter of course) - but I would never put it on toast. So there was no option for me.

And yeah, we've all seen "My Cousin Vinny." But I'm not gonna pretend to be able to tell the difference between quick grits and regular.

Let's face it - it's not like grits have much flavor to them. The whole point of this thread is that grits taste like whatever you add to them. Maybe there's a difference to the texture - but I've honestly never paid that close attention.

I CHANGED MY MIND.
I like em plain.

LJV wrote:Well, OBN, I'll pass on the quick grits, but all I like on real grits is just a wee bit of butter. So, I didn't vote above.

I have had grits with cheese and it was mighty tasty, but isn't the standard for me...

I didn't vote either cause all I put on is butter too, although it's usually slightly more than a "wee bit" - a pat or two, depending on how big a plate/bowl of grits I'm having. Don't remember ever trying it with cheese, but yeah, it's probly powerful tasty!

Shrimp and Gouda ! It's gooda!

Being a born Yankee, I grew up with Farina, cream of rice and cream of wheat. It was always eaten with sugar and butter. Yum! Now I am a transplanted southerner and my wife (born here in Alabama) has told me that it is sacrilege to use sugar with grits. So my I've only had grits with salt+butter or "cheese grits." So my vote was for cheese grits.

I was embarrased to admit that I, born and raised in the South, hate grits but I finally voted. I don't know why. Maybe because I was forced to eat them as a kid. I love Cream of Wheat. Can't get a grit down no matter how hard I try, which is not very hard admittedly.

. . . a fork.

Goetta....

With milk, sugar, and milk on them;like rice that way too!

Can't believe nobody has mentioned red eye gravy.

Evil

Recipe for Red-eye gravy: Cook country ham on stovetop in iron scillet,remove ham, pour couple cups of regular, strong coffee in scillet with grease ; let simmer and stir. Is very good on grits.

lowpitchmoravian wrote:Recipe for Red-eye gravy: Cook country ham on stovetop in iron scillet,remove ham, pour couple cups of regular, strong coffee in scillet with grease ; let simmer and stir. Is very good on grits.

That sounds gross...

...but I'll bet it's good!

I like 'em with butter, salt, pepper, runny eggs, cheese and chopped up breakfast meat - all whipped up into a chunky, gooey slush. Yummo!