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Usually, it's just butter and S&P on my grits. But if I'm feeling like going all out, I'll put bacon and eggs in them like my grandma used to do for me when I'd stay with her. Never ever sugar. Ever. If I'm having them for breakfast, it's the instant kind.
-BUT-
I LOVE slow-cooked cheese grits/cheese grits casserole a la The Auburn Cookbook. My great-aunt always makes them for our family's Thanksgiving Eve fish fry. Fresh catfish+hush puppies+cheese grits+coleslaw+syrup (aka sweet tea) is quite possibly the best meal in the history of ever.
I gotta stop this post. I'm getting hungry.
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