Grits flow from the third spigot in the sink south of Mason-Dixon. It’s a side on every restaurant menu from Anna’s Taco House to Waffle House. And, y’all are raised on grits, you got them consistently while you was growin’ up.
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While growing up, many a time we ate grits and eggs for supper in North Florida. You take eggs over medium, cut them up in the grits, mix them well, salt and pepper the result, and eat.
At the end of the meal my grandmother would sopp her freshly cooked buttermilk biscuit in cane syrup as a final touch.
Of course that generation didn’t have problems with women dipping snuff (Old Navy or Peach).
For breakfast we eat cheese grits.
I’ve heard tell of folks poaching eggs in their simmering grits.
Seems them grits keep the egg in a tidy little ball; no fairy wings.