3 hours ago, kayb said:
But I must quarrel with you, as a Southerner who loves her grits -- it's CHEESE grits -- never CHEESY. As Mitt Romney found out during the most recent Presidential campaign.
No quarrel here , I will just refer to them as Awesome grits from now on. 
As a polenta lover pretty much from birth , grits have all that comfort food vibe from childhood while being just that something different enough to make them feel special too. I had never had truely well made grits until a couple years ago when a friend shared some Anson mills antebellum coarse grits someone had sent him . I think it was andiesenji that detailed the proper way to cook them when I went searching the forums. I can't get those anymore but a local bulk store started carrying some that are very nice. They have a very strong scent of corn which I find so great about grits as opposed to polenta.
