Wall paper paste with lumps.
And now I'm proud to say that I've been grits free almost 51 years.
You didn’t do them right.
See post #17.....................
They should not be lumpy. Being from the south, I ate a lot of grits in my day with fried eggs. I stay away from them now because of the carbs. They are actually a lot like polenta. You can serve them thin or thick, and like polenta, they require almost constant stirring. My wife has made a tasty grits recipe in which she added a lot of cheese to them (cheese grits) and poured them into a casserole dish and let them set up in the fridge. You can then cut them in squares (again, like polenta) and fry them in a pan.
If I want to eat something fattening and loaded with carbs, there are *plenty* of other far more tasty options.
“In 1969 I,a boy from the suburbs of Boston,found himself at Fort Knox,KY wearing US Army fatigues.One morning at chow...”
Ah kin see der fawlt frum here!
Them warnt grits, em wuz ARMY grits wut us slung in a pot en lef ta berl whilst tha feller gone do sumfin else.
Now you want real grits you get some fixed by a fine southern belle. Then you have a breakfast fit for a king!
Your description is correct ... for poorly made grits. You ate the wrong grits.
Having spent the first 40% of my life north of the Mason Dixon, and the next 60% continuously south of it ....you’ve missed out on good Southern cooking .... on shrimp and grits, shrimp/smoked sausage and grits, Dixie chicken / smoke sausage and grits .... Maybe you’ll give it a another chance someday post China virus, and break your record of 51 years. Head towards the Carolinas and Georgia and ask people where the locals get the best grits in town ... And if you are worried about the carbs ... skip a meal.
“Wall paper paste with lumps.”
You got them at the wrong place, looks like.