Lol yea when some guys on here say south I have to look too see where they are.Grits are a staple here .The quaker grits many year ago came in a round cardboard container ,didn't know they any others existed for a long time.Follow the directions on the label. Once done you can add butter and cheese if you like, sometimes I will make grits and fried eggs and mix together with the yellow runny of course. With a side of bacon and white toast.

Who says southerners don't eat potatoes with breakfast? Hash browns are a thing. Heck, Waffle House made hashbrowns their top menu item.

We just aren't as potato centric as more northern areas because they just don't keep as well down here.

I like mine diced small, with onion and a cowhorn pepper fried crisp.

Grits weren't a thing here years ago, but they've caught on since, every grocery store stocks them, as long as it's Quakers, lol. You still rarely see them in restaurants and diners though.
I like mine hot cereal style, with cream and maple syrup, my wife likes hers with butter.

I got some grits to take home with me. I don't like instant oatmeal so I wanted to avoid instant grits. When I was checking out I noticed the bag said quick grits, cooks in 5 minutes. Did I screw up?

Those will work.

No, but disregard the five minutes part. Let them go at least twenty minutes low and slow after the initial boil adding water as needed.

I bet the low carb people on here are biting their tongues.

Your basements or root cellars are at a different temp than ours?

What’s a basement and root cellar, lol?

Cheese grit casserole is my favorite food at Thanksgiving, Christmas and Easter

Ground temps never get below 60°.

I'm old enough to remember back when government food support came in form of Surplus Food Program from Commodity Credit Corporation. You got a box of various foods like powdered milk, canned meat, rice, flour, peanut butter, honey, etc. One of those was also grits. I don't remember anyone in our family getting those, but my grandmother and her two sisters used to drive out to the city dump and fill up their car trunk with the foods most threw away. The canned meats come to mind. They gave them to us and I fed the meats to my bird dog to keep him in shape to hunt.

But as for the surplus grits, my great aunt made them into to a garlic cheese grits casserole. It was fit to eat and it was one of my favorites when they showed up. Probably one of the reasons I'm still fond of grits today.

Share the same sentiments as my late father....."grits ain't groceries" I refuse to eat breakfast at Cracker Barrel because they will not offer a breakfast platter that does not include grits.

They have changed this over the last several years. Grits no longer come with most of the breakfasts.

Last summer we grew some bloody butcher corn. Put it on the freezer and grind and sift as needed. We ground some this evening and made some grit bowls. Home grown is our favorite currently

I eat grits several times per week. Just don’t put sugar in them. Yuk. Salt, pepper, and cheese for me. Red eye gravy is even better but country ham sends my blood pressure too high.

Definitely red eye gravy.

Thank for the help guys. I get a set of dental implants in a week and will be eating plenty of soft foods for a while. I figure since half the country or so likes grits maybe I could broaden my horizons a bit.

Grits with salt and butter, put 2 eggs sunny side up on the grits. Mx the eggs in the grits, yum. Also make more grits than needed and place the extra in the fridge, take out the next day, make into patties, dip in egg and then in flour. Fry in bacon grease.