Originally Posted by
wilson
Usually, when someone tells me they've never had grits, I assume they're from the North. I will say that all grits are not created equal. The best are the stone-ground ones, especially if they're the ones that still have little sweet bits of corn in them. There is a fine line between perfectly thick grits and the ones that get too thick and then start to cake together and get lumpy...yuck. Any self-respecting restaurant serving grits should be able to walk that line, but sadly, plenty of them can't...it's not as easy as you might think.
Grits are also customizable (most commonly with cheese), but good plain grits are delicious...just a little bit of butter and some salt, and you're good. There are also several dishes involving grits that are pretty heavenly. I'm mainly thinking of shrimp and grits here.