Glenda, I tried grits twice...no thanks you! I to this day can't figure out why yall eat them when you have to pile all sorts of stuff on them. How do you eat them normally?

Plain with salt and pepper

OR

If there is redeye gravy, then it's redeye gravy!

Saw a young man, at Waffle House the other day putting grits on his toast :o)

Grits are the only hot cereal like food I'll eat. I like them with a bit of butter and sugar.

They are also good chilled into a loaf,sliced and fried.

I have had greens too and liked them but I certainly wouldn't want them in my grits.

I tried grits once. No thank you. Also tried collards fresh from my friends garden on Christmas Eve. No thanks.

I dislike collards as they are too strong for me.
I do like turnip greens with pepper sauce. Gotta have pepper sauce.

I like grits and I like greens. I would like it if it didn't have smoke flavor added.

I'm not a grits eater at all. I think a dish of them came with a meal when we ate in Texas...I tried a bite of them plain and didn't like.

But can someone tell me the difference in Cream of Wheat cereal and grits?Aren't they the same or Is there a difference? LOL They both look the same to me and I love Cream of Wheat!

Grits are made from corn.

Sue

I like grits and I like collard and mustard greens cooked together, but the thought of them being mixed with grits doesn't sound appealing at all.

I eat grits with salt, pepper and butter on them and also eat them fried with salt and pepper. Several of my friends eat them with butter and sugar on them.

I've been indulging in grits with honey and butter. Mmmm!

I didn't know that! LOL Thanks MarilynSue

You are welcome, nodakgal.

Sue

I don't usually like grits in a restaurant because the grits aren't salted before cooking. That's the "secret" to good grits and it's suprising the number of restaurants in the South don't do that. Without the salt you may as well eat wallpaper paste.

Glenda, that recipe doesn't sound nearly as bad as when you posted yesterday you'd had it for lunch. Maybe a different cheese would help.

Being from the west coast and usually can eat most anything Mexican, grits are a food that a person likes or not. I know I have tried them, but cannot remember if I like them. I know I don't like greens, but then many people don't like Avocados and Artichokes, which I love so much. Just a matter of local preferences. But I so love those Southern Pecan Pies, and sweet potato pies, and Bar B Que beef stuff.

Could someone please tell me ...what are grits? Is it something like porridge? I know some people,specially in Scotland have their porridge with salt but I like mine with golden syrup!

Karen UK

The first settlers in the US were offered "rockahominie" by the friendly Indians, and this mixture of dried corn probably kept many of the settlers alive during those cold winters. Hominy grits are made from corn that has been soaked in weak lye water to make the kernels swell. The kernels are then dried and ground. Grits were also a vital part of the Southern diet during the Great Depression since they are inexpensive and require only water and perhaps some oil or butter to make.

Although some people desecrate grits by putting sugar and butter over them, as with oatmeal, a proper bowl of grits has butter, salt and black pepper for seasoning. They are more savory than sweet. People have their individual tastes in grits, some preferring a thinner consistency, some liking a consistency almost like polenta  good for slicing, in other words. One use for leftover grits, in fact, is slicing cold grits like bread and frying the slices. This author prefers a medium consistency, edible with a spoon, but not thin.

Grits are also popular away from the breakfast table in the South, and cheese grits might appear on a supper table with pork chops or ham. In the Carolinas, grits with shrimp and cheese are popular for eating any time of day, but especially for breakfast. Casseroles featuring grits are also widely favored in the Southeast.

Depending on the variety, grits take about 15-20 minutes to cook. They usually come prepackaged and all the cook really has to do is follow directions. Grits are also available at some working grist mills. When the grits are cooked, seasoning is the most important step. Take it from this author: nothing, absolutely nothing is worse than bland grits. They need quite a bit of salt to be really good. Pepper may also be added, or diners can add it when served.

When cooked, the grits are ladled into bowls and finished with a nice pat of butter on top. The butter melts in the hot grits, creating a truly delicious dish.

Thanks for the explanation Glenda,I think I'd like them...specially the shrimp and cheese grits!

Karen UK

I prepared shrimp and grits casserole for Christmas brunch and it was delicious!

I love grits and greens, just not together. My favorite way is with a little salt, pepper, butter and a fried egg on top. Yummm!

And for Collards; fry up a couple of strips of bacon, diced, slice collards into thin strips drop in to same pan with about a table spoon of bacon grease and mix and cook bacon bits and greens till the greens are wilted.