Thread: Introduction and question about grits

Originally Posted by gssixgun

Being from England I understand your confusion about Grits..

Many here in the US are sometimes confused also, granted the farther South you travel here the more clear it becomes,, myself I only like them with Butter Salt and Pepper.. Now once they are seasoned right then I guess you can lap them up right off the plate but most use a fork or spoon

Parmigiano-Reggiano (or Asiago) and crushed garlic... with a soup spoon (make that a large bowl of grits)