“Real Grits”

I’m a grits man. I’ve been eating grits for as long as I can remember. I prefer them with a little salt and real butter, but cheese is fine too, assuming fried fish is on the plate.

I buy a bag of Jim Dandy Quick Grits every few weeks and I’ve never really given much thought to why they’re called quick grits. That all changed this past weekend when I made another pilgrimage to Bradley’s Country Store. I wrote about Bradley’s and their country style sausage two weeks ago. While in the store I noticed they also sell country milled grits. I figured as much as I like grits and as much as I like their sausage, I ought to give these “real” grits a try.

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