Grits. With butter, sugar and cream. Yay or Nay? Or do you prefer savory cheese grits? Or skip them all together?

This southern girl loves her grits - both sweet and savory.

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I only cook genuine grits that are from a smaller farm, thicker not dried out and so full of flavor they don’t need much or anything added. I usually add some fresh garlic and fresh ginger.

LadyBronte · 56-60, F

@BackyardShaman I actually use genuine polenta rather than the traditional white grits. They are amazing!