Do people really eat grits?

Grits come from corn. More accurately, grits come from hominy, which used to be corn before it was tormented a little, dried, and ground into grits.

For those of you who have never laid eyes on grits, let me explain that grits are a hot cereal. Depending on how they are cooked, they can be thinnish or thick, whichever you like. Add a little salt, a little butter, and there is nothing better on this earth. Some people will add sugar to their grits, but I consider that to be a travesty. Some folks can't help themselves, though, have to add sugar to everything.

One thing I do not advise is to let your grits sit after you cook them. Grits gone cold jell up until they become a solid organism. You leave grits settin too long, and they will get up and beg for table scraps. The Only Exception to this is if you intend to fry them. If you get to them before they grow whiskers, fried grit cakes are downright tasty.

As should be obvious now, I consider myself a conessiour of grits. I shall impart to you now that there are two kinds of grits: yellow grits and white grits. In my opinion, yellow grits are the One True Grits. I was raised on yellow grits, which is one reason they are the One True Grits. But the other reason is that they are tastier, and they are surely prettier. Now, don't let anyone pass off cheese grits as yellow grits. I am talking yellow grits that come from yellow corn. You get yourself a bowl of yellow corn grits, and you hardly even need any butter or cheese, for they are poetry all by themselves.

--Bo Dixie