Grits?

Anyone out there love grits? If so how do you make up your grits? Do you put anything in them?

Plain they're kind of like wall-paper paste...I like mine with a little butter...now that's eatin!

Yellow grits are the best but hard to find. I take mine with butter and cheese. Waffle House has the best but there's not much you can do to mess them up. Lisa

Grits with butter and salt and LOTS of pepper

Doesn't 'Chuck Norris' take his straight from the Breaker, and wash them down with Magnatite Spritzers?

yep thats zackley how he eats em...!!

butter and salt mmmm

Surprised to hear so many of you like grits, being from the South I love white course ground grits, we have a local mill that grinds them fresh for us. Butter salt and pepper! YUM!

No instant Quaker grits for me.

Bk

I didn't even know what grits were until this past summer! Had them for the first time when my uncle broke them out for breakfast when me an the wife were up visiting. Couldn't tell ya what kind they were. Not bad though.

Go to 8 minutes, 50 seconds.


I love grits, not instant, no way. With butter and maple syrup.

butter and sugar yummmm..no instant type though

I prefer honey & sugar, heck in a pinch I`ll even eat the instant. As a extra bonus if your ever troubled by fire ants just spread some instant grits around for them, their bodies contain just the right amount of moisture to suffocate those little buggers.

I'am with Wood'nCoal

With butter and maple syrup

Except at my cholesterol level it has to be margarine.
Next is no instant grits, slow cooked on top of the coal stove, pepper and I don't know if he uses real maple syrup, but I do.

Yes, real maple syrup, "pancake syrup" is a cheap mess of sugar and flavorings.

Wood'nCoal wrote:Yes, real maple syrup, "pancake syrup" is a cheap mess of sugar and flavorings.

No it's not, it's High Fructose Corn Syrup, it's all HFCS. Coke, rootbeer, all soda, it's in everything and if you knew how it was made or what it really is you would never consume it !!

I used the word "sugar" loosely. I know it's HFCS, much cheaper then real sugar and in practically everything. So how is it made?