Grits are a staple in the south. The Picky Eater is still not a fan, but she will tolerate my love of them. Admittedly, I'm really a fan of cheese grits and not so much the plain sort, but they do have their place (and they make a great addition to other dishes).

There are several dishes on this site that incorporate the good, old-fashioned version of grits. I don't tend to use any specialty brand. I have gotten fresh ground grits from a local mill, but sadly it was hit by a tornado last year, and demolished. I use the old-fashioned kind of grits, and not instant grits. I've given instructions below on how to make them, but it's basically follow the instructions on the packaging. Typically, the packaging says use only water, I like using milk and water (at a 50/50). it just adds a little more richness to the grits without going all in on the decadence like adding cheese does.