The military was where I first encountered grits as regularly presented at breakfast in the mess hall. I entered the military from Oklahoma but grits were not part of my family’s culinary history so seeing it every morning was a cultural reminder of where many military members have roots, especially the mess sergeants, it seems. I’ve since learned to occasionally eat grits when I go to Cracker Barrel Restaurant for breakfast.
I am going on very old memories but I would guess Mother fixed grits, eggs, sausage and toast about 2 out of 3 days.
Every few days we would have pan cakes with sausage. Rarely we would have corn flakes or raisin bran with bacon and eggs.
Still grits was there more often than not. I would always mix the grits, eggs and sausage into one dish then eat it with buttered toast.