Grits? Imagine polenta, or better still corn muffins or hush puppies dissolved in hot water. Skim off all the sweetness. Subtract the yellow. Remove the corn flavor.
What you have left is a mush that looks like Cream of Wheat, feels like ultrafine sand and tastes like absolutely nothing at all. Dot with a pat of butter. If you're lucky, it'll pick up a bit of flavor from the greasy bacon beside it on the plate.
That's grits.
"Dot with a pat of butter. If you're lucky, it'll pick up a bit of flavor from the greasy bacon beside it on the plate."
You're being too colloquial with your advice. I've found that non-natives find it more palatable treated like hot cereal, with sugar and maybe cinnamon. Every place has its food that only a native could love. Think haggis. Or, for my dear Canadian friends, poutine.
sounds like grits would make a great facial, LOL