Stone ground grits are far superior in taste, especially if you can find a small mill that grinds them. Slow cooking is best, and proper seasoning is a must. Salt them while they’re cooking and add a little garlic powder and red pepper if you like some kick. This is where you don’t want to skimp on real butter.

The consistency should be creamy, not runny or too thick. Add more water if needed to keep them from being too stiff. Cook them on low and stir frequently.

I grew up on grits. They were a staple in our house in rural Georgia. Try crumbling crisp bacon in them, or sausage. A breakfast bowl with grits, scrambled eggs and sausage is delicious.

I also love polenta, properly prepared. Thanks for this fun and informative article.