Grits!!!!!

Ok, so it's not something that I have just tried for the first time and fell in love with. I've been eating grits my whole life. I've been without for a while because I would forget to add it to the grocery list or whatever so I had forgotten how much I liked them. I bought some a few weeks ago and fell in love all over again. For the most part, here is what's needed for perfect grits: First, the grits need to be thick. You can't have some sort of nasty, watery, runny slop on your plate and call it grits. That's just gross. The proper thickness of grits is about like pudding. When you drop it on the plate it should stay there and not go mixing in with the rest of the food. We called them "Sculpting Grits" growing up because we could build small grit forts and other shapes out of them on our plates... ok so we built things out of grits, that's not so bad right? Next, you need butter. As soon as the grits are done cooking, you drop a blob of butter in there along with the next ingredient: cheese! I grew up on mild cheddar, but when that ran out any old cheese would do. So you drop in the butter and cheese, stir it around for a second, then put the top on the pot while you finish the rest of the meal. One more round of stirring before serving and you have the best grits ever. I tend to mix them in with my scrambled eggs and eat them all together, but that's not necessary. As long as the grits are right, you don't really need anything else.