Grits ... alone ... is a bit like white rice alone, or kind of like eating a corn tortilla, just that. Not much different from eating a gritty corn. or cornmeal, or unsalted popcorn, or a tamale without the inside parts..
The culinary value of grits comes with using it as a starch base with other foods. Much like white rice is often used. Or like how corn tortillas make for more tasty enchiladas than do flour tortillas. Think of all the ways that plain popcorn can be made better.
With grits it has to be mixed with something else, and like with white rice, the options are endless.
We have grits 1 or 2 times in an average week, and always with something different mixed in. Likewise we prep and eat rice a couple of times a week, usually in a stir-fry fry of some sort.
A real popular southern way to serve grits is with an over easy fried egg, From there the two get blended. Not my way because runny fried eggs are illegal in many US jurisdictions because of the health risk. Just the thought of food poisoning is enough to keep my distance from undercooked eggs.
One way to instantly enhance grits is with cheese. There are thousands of types of cheese, so thousands of possibilities. Want to make the grits creamier at the same time? Mix in some Alfredo sauce. We always have a half dozen cheeses in the refrigerator so practically any will do. Fresh parmesan is a good start.
Also caramelized or roasted peppers or onions are great. Chopped up. We even add fresh corn kernels to the grits. Sometimes tiny pieces of jalapeno, banana or anaheim peppers.
Add crushed crisp bacon, crumbled sausage, or chopped ham to the above and maybe a few fresh spinach leaves and the grits are transformed into a complete meal.
