I am not supposed to eat rice anymore because of a allergy to it. When I am in the south I enjoy grits and want to try making them at home for a rice substitute. Like venison gravy over grits. But when trying to order them I was shocked at how many kinds are available.

What should I try to order? White, Yellow, Instant, stone ground. Does the brand make a difference?

Start with white. Do not put sugar on grits. Butter is ok and country ham gravy is excellent. In the South, we mostly enjoy grits for breakfast. Add salt.

We get the basic white, Quaker oats regular grits, not the quick cooking variety....I think every grocery store in America has them, lol,. and they're good...

Grits are basically Italian polenta, good side dish, sweet or savory...

Quaker white Grits. Follow cooking instructions on the box. Fry two eggs over easy and pour some grits over them with some toast and plenty butter and pepper and a piece of smoked sausage.

This^^^^ and bacon fried crispy and then crumbled on top of grits and soft scrambled eggs.

We eat this for supper sometimes, but mostly breakfast.

White grits are the best, in my opinion. Don't forget to add butter or margarine to the hot grits on your plate.

Add garlic, cheese and butter to the grits for a fine side dish.

Jim Dandy grits here. Bring four cups water to a boil, toss in a stick of butter and a teaspoon of salt. Stir in one cup of grits stirring well and breaking up any lumps, no one likes lumpy grits. Return to a boil then lower to a simmer and let cook while working on the rest of the meal. Keep an eye on it and add water if needed, it'll thicken up as long as the grits will take on water. It'll take about 20 minutes to my desired doneness. Serve with more butter and salt.