Just can’t eat grits, polenta or oatmeal. I feel the same way about yogurt. It’s a texture thing that unfortunately makes me gag.
I’m not a grits person…but any time I hear about grits I immediately think of the movie My Cousin Vinnie which always brings a smile to my face!
Well, I’ll take all your grits you don’t want! Delicious! The comfort of a good serving of mashed potatoes. But EVEN BETTER! The addition of the cheese - winning! Delicious with the shrimp and veggies. I liked the addition of a little heat.
I would be curious to try chicken stock instead of water.
I think I can imagine them for breakfast. Maybe just a hint of some sweet (honey?) some cherries and some sliced almonds. Ahhhh.
H is too picky. Wasn’t even willing to try them. 
His loss.
I’m about to do some push ups now!
Grits are a unique food, and it takes skill, practice and a bit of luck to have them turn out just right.
Do not eat grits at Waffle House type places. Grits have a shelf life of only 5 minutes. After that they start to harden into cement. Lots of butter and salt.
Cheese grits are even more delicious. And fancy restaurants turn it up with shrimp and bacon.
This is one of those moments where it really matters who you trust to feed you your first bite of grits. One taste of bad grits will be your last taste of them.
I grew up eating grits and scrambled eggs together. Yum!
I like to make grits with a mixture of chicken stock and water. Adding the butter after they’re cooked is key – otherwise, they don’t absorb the liquids as well.
My kids always request grits, sausage gravy, eggs, and biscuits when they come home!
I love grits, in the form of breakfast grits or savory, especially Shrimp and grits. This is an excellent recipe from Bobby Flay - grits, shrimp, bacon and cheddar cheese. Oh Baby! http://www.foodnetwork.com/recipes/bobby-flay/shrimp-and-grits-recipe.html
Touching on the Scrapple remarks - I grew up with it in lower Delaware and it’s just as common in my area of Pennsylvania. I don’t eat it, but my husband does, and whenever we have someone spend the night, that’s our breakfast meat for everyone to try. At our grocery stores there are usually at least three different brands to choose from. https://en.wikipedia.org/wiki/Scrapple
I’m reading this to try to understand grits, but I think I’m going to have to post over on the “Things you hate” thread. (To be fair, I don’t like cream of wheat or tapioca or oatmeal or cornbread or anything lumpy/gritty, not just grits.)
We were at Clancy’s diner in Savannah, GA years and years ago and DH mentioned that he had never tried grits. They graciously brought out every variation they could think of for him to try and he hated them! But the staff kept bringing more and more (southern hospitality at it’s finest!). I finally finished my breakfast and they presented the check - it was under $10. Our waiter, the chief grit fan, got a $20 tip.
I didn’t notice this when I was eating the grits with the shrimp and vegetables on top but noticed when I was spooning the rest of the grits in a container for leftovers (and licked the spoon…) that I did sense a little bit of “grit” - almost like the popcorn kernel skins but smaller - it that typical? Wasn’t a big deal but did notice it.
Yes, grits are a little "grit"ty. 
I like that about them and I also like oatmeal and cornbread. Not a fan of tapioca or rice pudding, though.
Breakfast grits: I cook them in lightly salted water and top them with butter. A simple canvas against which eggs, sausage, and bacon can shine. I like quick grits for breakfast over the coarser stoneground. (Note: “quick” grits is the cooks in 5-7 minutes stuff, not the abomination that is “instant” grits.)
Dinner grits: Cook with chicken stock and sometimes finish cooking with milk. Top with shrimp or fried pork chop. This is where I may use coarser stone ground grits but I was raised on the fine ground stuff so that’s what I usually keep in the house.
Leftover grits: Slice into 1/2 inch patties and pan fry in a buttered, nonstick skillet. Fancy people dredge the slices in flour/eggwash/flour before frying.
Made shrimp and grits for dinner tonight. Yum!
And I made it again for a Lenten dinner, Friday night - leftovers for lunch tomorrow!!
Anyone care to share their shrimp and grits recipe?
This is the one I used:
http://www.southernseason.com/recipes/main-courses/crooks-corner-shrimp-and-grits/
I can’t remember if @doschicos led me to that recipe or if she has her own. 
I made them Friday night. Some recipes do not include dusting the shrimp with flour, but I think I like that. I am a Southerner and I have introduced my Chicago-born husband to grits and he likes them, especially with smoked Gouda cheese.