The Ten Commandments of Grits – Share your recipes!

At the end of the year, we often look over the stories that were popular in the year to plan our research for next year. We thought we'd share a few of the more popular stories in coming days in case you missed one or didn't have time to read it. This one was a lot of fun. Share with friends!

We Southerns enjoy our Grits and a good breakfast on Christmas Day should always include them!
Grits with Butter

  1. Thou shalt not put syrup on thy Grits
  2. Thou shalt not eat thy Grits with a spoon
  3. Thou shalt not eat Cream of Wheat and call it Grits for this is blasphemy
  4. Thou shalt not covet thy neighbors Grits
  5. Thou shalt only use Salt, Butter and Cheese as toppings for thy Grits
  6. Thou shalt not eat Instant Grits
  7. Thou shalt not put syrup on thy Grits
  8. Thou shalt not put syrup on thy Grits
  9. Thou shalt not put syrup on thy Grits
  10. Thou shalt not put sugar on thy Grits either

Author Unknown



Jack Skipper sent me this email and I thought it should be added to the Grits Commandments

I just got the opportunity to read “The Commandments of Grits” and I certainly believe in them but as we all know Commandments are easily broken.  For example, when eggs were available they were used as a topping and thoroughly mixed with the grits.  The grits greatly improved the taste of eggs.  Fried eggs were favored over scrambled.
Our leftover breakfast grits were put in the icebox in summer or on a window sill in winter.  There they would congeal (solidify).  Mother would then cut them into squares or slices, pour on milk, warm in winter, cold in summer, then a large spoon worked better than a fork.  So again, as we all know, when you break one commandment it’s a lot easier to break another.  Grits in this form called for a sweetener so a little molasses or brown sugar was used.  
To establish my Grits bona fide, I was born in Evergreen Al., 1934 and as I remember the depression lasted a little longer in South Alabama.  I have often said I was weaned on Grits. 

I now live in Miami, Fl., married to a Chicagoan who ate cream of wheat during her younger years but now enjoys grits almost as much as I.

Remember to start with good old-fashioned grits like these:Quaker Old Fashioned Smooth & Creamy Grits, 24 Ounce

Discordance: The Cottinghams (Volume 1) – A novel inspired by the experiences of the Cottingham family who immigrated from the Eastern Shore of Virginia to Bibb County, Alabama

Filled with drama, suspense, humor, and romance, DISCORDANCE continues the family saga from the Tapestry of Love series with the children of Mary Dixon who married Thomas Cottingham.

Inspired by true events and the Cottingham family that resided in 17th century Somerset, Maryland and Delaware, colonial America comes alive with pirate attacks, religious discord, and governmental disagreements in the pre-Revolutionary War days of America.


Discordance: The Cottinghams (Volume 1)

By (author): Donna R Causey
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About Donna R Causey

Donna R. Causey, resident of Alabama, was a teacher in the public school system for twenty years. When she retired, Donna found time to focus on her lifetime passion for historical writing. She developed the websites www.alabamapioneers and All her books can be purchased at and Barnes & Noble. She has authored numerous genealogy books. RIBBON OF LOVE: A Novel Of Colonial America (TAPESTRY OF LOVE) is her first novel in the Tapestry of Love about her family where she uses actual characters, facts, dates and places to create a story about life as it might have happened in colonial Virginia. Faith and Courage: Tapestry of Love (Volume 2) is the second book and the third FreeHearts: A Novel of Colonial America (Book 3 in the Tapestry of Love Series) Discordance: The Cottinghams (Volume 1) is the continuation of the story. . For a complete list of books, visit Donna R Causey

About Donna R Causey

Donna R. Causey, resident of Alabama, was a teacher in the public school system for twenty years. When she retired, Donna found time to focus on her lifetime passion for historical writing. She developed the websites www.alabamapioneers and All her books can be purchased at and Barnes & Noble. She has authored numerous genealogy books. RIBBON OF LOVE: A Novel Of Colonial America (TAPESTRY OF LOVE) is her first novel in the Tapestry of Love about her family where she uses actual characters, facts, dates and places to create a story about life as it might have happened in colonial Virginia. Faith and Courage: Tapestry of Love (Volume 2) is the second book and the third FreeHearts: A Novel of Colonial America (Book 3 in the Tapestry of Love Series) Discordance: The Cottinghams (Volume 1) is the continuation of the story. . For a complete list of books, visit Donna R Causey

361 Responses to The Ten Commandments of Grits – Share your recipes!

  1. Excuse me???? This is absolute sacrilege! Bacon, the king of all additive to grits isn’t listed in allowed “toppings”. And second, what loser treats them only as toppings, and does NOT stir those ingredients into their grits? 😉

  2. Lisa SmithLisa Smith says:

    And what about sugar with the cheese and butter? Or over-easy eggs which spill that creamy yellow goodness into the delicious grits?

  3. Eric SmithEric Smith says:

    What about grape jelly

  4. no cheese please, butter only, yumyumyum

  5. no milk, don;t overcook so it;s like cream of wheat, ignore those who talk down about grits

  6. The only GRITS to put jelly or bacon on are GIRLS RAISED IN THE SOUTH (GRITS)

  7. when I have grits I fry an egg and 2 slices of bacon then put the egg on top of the grits then crumble the bacon on it and stir it all up 🙂

  8. Judy BellJudy Bell says:

    Thou shall not eat any other grits but stoned ground from Helen, GA if possible!

    • Barbara Crow says:

      My favorite way to cook them; and my husband thinks they’re the best he ever ate! I mix half milk and half water and pour in the grits – everything is cold; add 1/2 teaspoon of baking powder and stir it in; add butter and salt – as much as you like to taste (for me, lots of butter!) and cook on low heat, stirring occasionally until desired consistency of thickness. Slow cooking makes them creamy and delicious!

  9. Mama wouldn’t have anything but water ground meal. I went to Fink’s grist mill with daddy one day and they were working on the dam, so they had backed a tractor up to the door and run a long belt from the tractor’s PTO to turn the stone. Daddy said it would be okay though, since there was water in the tractor’s radiator.

  10. Who ever wrote these commandments should have taken a survey first because grits would not be complete without ham and red-eye gravy

  11. Over easy eggs a hot sauce YES!

  12. Love grits ,butter, a little sugar

  13. Not a true Alabamian but grew up with two who were! This is how my Mama made them. If you wanted to mix eggs,bacon & etc. you could do it after you put your grits on your plate!

  14. Blackened shrimp and cheese grits!! Ooooohh!! Mama!!

  15. I prefer Cream of Wheat, sweetened! But then, I’m from northeastern Kentucky, and never tasted grits till I came to Alabama.

  16. Don’t mean to be obtuse, but what’s wrong with using a spoon now & again? — Might not be necessary & that’s fine, but even Mama had a bad day / rushed morning occasionally such that a spork mighta’ been optimum, but what’s on hand is a spoon. That’s not shameful; that’s adaptive!

  17. Thou shalt not eat grits for they are nasty. (If they were good you wouldn’t have to be putting crap in or on they)

    • Jeff T. Mohon says:

      Are you General Sherman’s grandson?

    • Do you add flavor to rice with broth or gravy or do you add flavor to pasta with a sauce of some kind? The same goes with grits. They are wonderful if the cook knows what he or she is doing. My hubby’s jalapeno cheese grits are ‘to die for’!!!!! So are his ‘Shrimp & Grits’!!!!!!!!!

  18. Never heard of spioling grits with anything sweet, but I do like to mix bacon or sausage with them!

  19. Your Mama must have cooked instant grits! Yuck!

  20. Anyone who eats thy grits without doing all these things has to be from bamamalama. Or they are just sick individuals.

  21. © Thou shalt use Bacon in any way thou wants with thou Grits !!

  22. I have to break this command….I shall put sugar on! Yum

  23. According to the Grits Police, I have sinned.

  24. Russ MossRuss Moss says:

    Where’s the cheese

  25. Not true, you need to do a survey

  26. Betty says:

    Leave the damn grits alone! Salt, pepper, butter! That’s it!

    Yours southernly,

    The Grit Nazi

    • Rhonda Dodd says:

      I’m going on 63 and my mom would cook me grits and fried eggs every morning before school.Did not know what instant was.Salt and pepper and butter was so good.My husband want eat grits says they are to much like what he had to eat called mush.

  27. I’m craving grits now!

  28. Southern grits are grits, salt, butter, eaten as a side dish, basically with eggs, bacon or sausage, biscuits and gravy, my husband liked tomato gravy, but any kind of gravy is ok

  29. Hey, Valarie Woods, please have Kevin read this! LOL

  30. They should teach this in the public schools up north — we all know they are headed this way as quickly as they can get here! Talk about illegal immigrants!

  31. Bill BrownBill Brown says:

    Spoon is needed to get every corner of the plate….

  32. We don’t even eat grits up north (blech), so you don’t need to worry about them teaching the correct way to eat them in public schools.

  33. I got a book for Christmas called 101 Things to do with Grits…my friend, Dena Phillips McKee gave it to me. We made one of the recipes from it over Christmas, and my family loved the grit casserole….devine…!

  34. Ok, now that we’ve got grits settled, let’s talk about cornbread. Cornbread is properly made in a cast iron skillet, using corn meal, milk, egg and bacon fat. Nothing else. If you want cheese, onions or jalapeños, make corn muffins instead. Cornbread does not contain sugar. Cornbread with sugar in it is Corncake. Corncake is an abomination. If you want sweet cornbread, that’s what honey and jelly are for.

  35. Grits are good with almost anything .Except sugar. Nothing sweet.

  36. I’m sooo sinful! haha

  37. I’m about as southern as one can get. I can’t stand grits but y’all can eat ’em however you like. But they give me the hibbie jibbies.

  38. Can’t stand those grits !!!!

  39. I love syrup on grits. Yum.

  40. If you live in ALABAMA you gotta love grits.

  41. I guess I have never eaten grits correctly!

  42. Groceries or Gold???….getting close in the cost factor…..Amazon’!!!!!…..Ever heard the word…SHOCKING?

  43. I agree except I want pepper too

  44. Tom FieldTom Field says:

    I thought the spoon was for Instant grits. But the have to have BUTTER and Pepper. Also good mixing with the egg yolks!!

  45. I love grits. Only eat them with butter, salt and pepper, but do eat it with a spoon. LOL

  46. Thou shalt not make grits that require to be eaten with a spoon.

  47. is a little black pepper allowed?

  48. How bout shrimp and grits?

  49. I disagree with about half of this list, particularly the “toppings” because the best grits have a pile of shrimp on them.

  50. Agree …..+ pepper, eggs & shrimp and crawfish étouffée allowed too. Spoon to only get every grain!

  51. grits are yucky no matter what ya do to them

    • Justin Joe says:

      Some folks say that about a lot of food they don’t know how to prepare correctly.

    • never cooked it…. got it slaped on almost ever breakfast platter i had while running the south… 20 yrs… never got the taste for it.. never will… justthe way it is… but all you that do like them… you can hve my share

  52. Grits with red eyed gravy is the best,!

  53. Thou shalt not put sugar in your grits!

  54. Never had grits… yes in 3 years in Arkansas I never had them. And the ones I tried while in Blytheville AFB Hospital, were always cold and soupy

  55. nor put sugar on them either, It’s just not southern

  56. Terry says:

    I’m from the north, but have lived in WV most of my life. I love grits with lots of butter and salt, or as shrimp and grits. Cornbread has to be in a cast iron skillet, with cornmeal, flour, soda, buttermilk, eggs, and bacon grease. Melt the grease in the skillet in a hot oven, mix all the other ingredients, take the melted grease and coat the pan, then mix the extra in the batter. Pour into the pan and bake.

  57. I pass Candace Bourne. I will eat the cream of wheat ……

  58. Jr KennettJr Kennett says:

    Thou shall have Fish and Grits at any time .

  59. Have to have sugar and butter on my grits and eat with a spoon!

  60. Thou shalt not eat grits! YUCK!

  61. Bill SearsBill Sears says:

    Pepper! Gotta have a little pepper.

  62. It will never happen Anita..welfare is to good here..up north..they can use food stamps and get all the grits they want

  63. Love this! My speech every time someone questions my choice of butter only on my grits. It’s Alabama way!

  64. Eddy AtalaEddy Atala says:

    I’ll break all those comedments!

  65. I agree about cornbread too.

  66. Bacon goes with them also

  67. Yes but you need the SpOoN….

  68. Why don’t they just take some to the North?

  69. Why not eat grits with a spoon? That’s what I do.

  70. Very important info!!!

  71. Anonymous says:

    Sorry, but I love Shrimp and grits. If you are from Cajun Country or Coastal South, this is an allowable topping.

  72. Stone ground is all I use. Topping with steamed shrimp and butter is a dinner treat at our house.

  73. Grits/butter ~end of story !!

  74. Thou shalt not make thy grits watery. Though shalt NOT pass off instant grits as real southern food. Thou shalt mix a runny yolk with thy grits and add cheese before gobbling up said grits. Thou must always put thy salt into the water before adding thy grits.

    • Justin Joe says:

      Love to put runny eggs in my grits! Usually have a bagel on the side that has been browned in butter in a cast iron flat skillet, and then pour a little red plum jelly on the mix! SLURP!

  75. Linda Angerer, you know how to eat breakfast…you could be my sister!

  76. Bill? Is there southern food that doesn’t have black peppah!

  77. I break # 10 every time I eat grits.

  78. I eat my grits with a spoon!

  79. I have to use a spoon, due to the fact of a bad arm, and I use butter as well.

  80. Have to have a spoon. Can leave a stray grit in the bowl. Wait… grit the singular of grits?

  81. You have to use buttermilk for cornbread!

  82. Also, Sunflower corn meal mix is the best!!

  83. Oops, I’ve broken two of these!

  84. I like pepper on them too!

  85. LMAO = you eat ’em your way and I’ll eat INSTANT grits my way!!!

  86. My grits come from Alabama.

  87. Oh no I like instant

  88. Thou shalt add cream cheese and try it occasionally, though.

  89. Sorry, I love my grits with butter and a bit of saltand oh, I eat it with a spoon.

  90. i like butter an sugar

  91. Jiffy makes the Best CornBread. 🙂

  92. I only ate one bite of Grits once and did not like them.

  93. Sorry I eat my with butter and sugar and a spoon

    • I was raised eating mine with butter and sugar. It’s the way I like them and I’ll eat them that way until I die. No one else’s opinion matters when it comes to how I like my grits

  94. Tut tut tut…I use a spoon so I don’t miss one tiny speck of my grits.

  95. My mama used to take leftover grits and put them in an orange juice can and refrigerate them…then she would cut the end out of the can, shove the grit log out, slice, and fry in butter ……best stuff ever~

  96. I like hominy with lots of real butter.

  97. My sister inlaw from Alabama makes the best cheese grits

  98. Lol I remember our first grits, it was cream and sugar time!

  99. Don’t mess with my grits, lond as their hot and dripping with melted butter!!!

  100. I learned from the Butter Queen to make mine with milk, so creamy!!!

  101. Bacon! Bacon! Forgot the bacon!

  102. Lots of rules when it comes to grits lol

  103. Ann MotleyAnn Motley says:

    Thanks Phillip Diffee. Wish I was there to make some for you.

  104. They left out one: Thou shalt not throw away old grits, but refrigerate them, dip them in egg and fry them for supper.

  105. My other Southern friends, is this true? DW Whitehorn

    • It is true. I like my grits with salt, pepper and butter. There is a grits casserole that uses cheese and it is good, but I prefer my grits with just the basics. Sometime we need to go to Bob & Edith’s Diner for Eggs Benedict with grits. It is in Arlington on Columbia Pike.

  106. Cornbread up north is called Johnny Cake and is full of sugar and is about the yuckiest stuff you have ever tasted.

  107. If they aren’t cooked with butter and salt, it’s going on after.

  108. Hey what about SHRIMP?

  109. Cheese is good on grits

  110. Agree with all Commandments regarding Grits….Regarding cornbread: Thank Goodness no one dared mention the addition of flour….I would have cried….I believe the addition of flour yields something Yankee they call “Johnny Cakes”….No thank you……..I can see that the ‘sugar’ ingredient has rightfully been nixed by all thinking persons related to Cornbread….

  111. I like to put salt, PEPPER< and butter on my grits. I also break the rule about using instant, as it takes to long to make regular grits.

  112. I like MY grits topped with shrimp. Call me a heathen and pass me your share please.

  113. I’ve met the Jiffy Mix inventor. Nice guy. A little on the short side, but a nice guy.

  114. A little Red Eye gravy on them is good , unless you want to sop the gravy with a great big ole cathead biscuit

  115. Grits are the best comfort food!

  116. David CopeDavid Cope says:

    If you must use a spoon, you need to start over!

  117. David CopeDavid Cope says:

    Spoon required grits is like A1 on a ribeye. One is indicative of the quality of the other. Just an old school observation.

  118. just my 2 cents Lol ,,,I am from the south (Tenn) and proud of it ,, so on my grits is will be ,Butter ,salt ,pepper and little whole milk or cream all stired together and must use a spoon ,as not to miss a single morsel of goodness lol ,same with hominy ,,,as for cornbread my mom used white cornmeal.2 or 3 tablespoons of flour,(self rising of course,if she could get it ) beacon grease and buttermilk or cream whichever she had ,poured in a good hot iron skillet to bake ,,,best cornbread i ever ate.

  119. Rich do u eat grits or cream of wheat? I like cream of wheat

  120. I can eat just grits with cheese and toast.

  121. Too many rules! Just eat em’!

  122. Hugh EpleyHugh Epley says:

    No cheese either. Just salt and butter.

  123. But jelly on your grits is wonderful. 🙂

  124. A spoon is a must for grits. So is bacon and eggs for toppings.

  125. I’m glad shrimp wasn’t on the list. I love shrimp and grits!

  126. John HareJohn Hare says:

    I top mine with shrimp. Google Comer’s shrimp and grits recipe.

  127. Salt pepper butter. Thats it. Love them

  128. I do not like this post there are only one set of commandments.

  129. Barb WestBarb West says:

    We buy corn in the 50 lb. bag from Sam’s Club and grind it to make our grits. Best ever!

  130. Yes, Sean DeVine ! As for the grits – along with the butter and salt I also use pepper. 🙂 Love them.

  131. LOL! Funny stuff, but ain’t nobody more southern than I am. I stir my grits, eggs, meat, cheese, & whatever all together and woof it down! Yum!

  132. BUT! If you live in Europe and cannot get grits, then polenta is acceptable (not that there is any real difference). And oh, the wonderful things Italians do with polenta.

  133. This Alabama Pioneer love grits with butter and salt 🙂

  134. I love grits with steak and gravy, or with salt pepper and butter, along with other foods!!!

  135. What?! What yankee wrote this abomination. Butter and salt are put in the water in which the grits are cooked….NOT a topping, though more can be added later to taste. AND, black ground pepper is as legitimate in grits as cane syrup is good for sopping up with a biscuit. I put pepper in the pot with the water, salt and butter. As for cornbread, common Southern folk during the depression didn’t have much to add to their cornbread….it was corn meal, water and salt and cooked in a well-seasoned cast iron skillet using either bacon grease or vegetable oil to prevent sticking….no milk, eggs, etc here. And it’s mmmm good.

  136. I love my grits. Got my granddaughter hooked on them at an early age. I may be from the North but I love my grits.

  137. I love syrup on my grits! !

  138. Grits with butter, salt, crisp bacon pieces, AND scrambled eggs — now that’s breakfast and what I’m talkin’ ’bout.

  139. Oh AND cheddar cheese is a must!

  140. I must admit to eating grits with a spoon on occasion. So I can get every last morsel! The rest, I agree with 100%. Especially No sugar or syrup!!!

  141. Don’t see it. I like my grits with butter, sugar and I’ll use whatever utensil I want to use. They’re best with biscuits, bacon, and a couple of fried eggs

  142. That is the ONLY way to eat your grits. Just like a true southerner

  143. Yes yes butter and sugar with a little bit of bacon crumple up inside with a spoon

  144. I will never forget the time I was in NY visiting family. Yes….I am only 1/2 southern by blood, but full on southern by location of birth. We had a group of about 12 out at a lovely resturante and they all began to tease me. They love to tease me about being southern. They got on the subject of grits…..”Oh, I could never eat a grit”, “Oh they just sound nasthy”, “What is a grit anyway”, etc. I sat and listened. Then I came in for the kill. I looked around the table and every single person had polenta on their plate. I said, “Do you know what we call polenta in the south”? Everyone looked at me and had no answer. I said, “grits”. It was hysterical.

  145. No sugar on grits also!!!

  146. I use a spoon–a big one.

  147. you must use buttermilk…not JUST PLAIN MILK

  148. pdquick says:

    My father worked in a grits mill in Memphis, and company dinners included grits au gratin soufflé, the underlying message of which was, “Suck it, damn Yankees.” So I think cheese and eggs are fine. Not as toppings though. Stir them in. Baking it into a soufflé is optional.

  149. I do love to mix my scrambled eggs in with the grits though. 🙂

  150. Paul HowePaul Howe says:

    You know I love life South of the Mason-Dixon Line, and you have great food ideas, but I still do not do Brussels Sprouts or Grits.

  151. Dang! I have NEVER put syrup on my grits, but this just has me curious enough to do it.

  152. Oops!!! I’m eating my grits with a spoon, but no toppings1

  153. Fry them ….. Right mom, Leslie Gibbeson Dey …

  154. I love grits ya’ll!!!!! Alabama girl

  155. I love this. Grits,salt and butter. The best. Reminds me of something I over heard in a Waffle House once. There were some people ordering breakfast. From the way they talked you could tell they weren’t from the south. The waitress ask if they wanted grits with their eggs. The guy said “I’ll try one”. The waitress said “we don’t have any tweezers in here”. Anyway, I thought it was funny.

  156. This is blasphemy! Always, always put butter and sugar in your grits. Who wrote this mess?!

  157. And bacon should ALWAYS be an add on as well! 🙂

  158. Sorry I like crumbled bacon in my grits, I have liked it like that since I was a kid…..

  159. What ever happened to the True Ohio meat grits that is made from a hog that u butcher in the winter

  160. Henry has told me several of these–I thought you should put milk and sugar on them the first time I was served them–in Texas with my pancakes as a side -and I had not ordered them-still don’t like them.

  161. Has anyone ever had yellow grits???

  162. I like my grits with salt pepper and butter and of course eggs.

  163. I love grits by them self salt and pepper. …

  164. In California the only place to have grits is Denny’s. The waitress brings the grits in a bowl. I then mix in salt, butter, and pepper. I pour the grits over my eggs. When I finish, I look around to make sure no one is watching, and sop with a biscuit. Bacon is a good munch in as well.

  165. Martha Wood says:

    Those who like sugar or any sweetener in or on their grits must have “Yankee” in their background. All I can say to that is “Bless your Heart”!!! No respected, dyed in cotton, Southerner would put any form of sweetness in their grits. That is my only commandment. Other items may be added once they are cooked and you can eat them with a spoon.

  166. Agree 100% with all except if I don’t eat them with a spoon, what do you suggest I eat them with?

  167. Butter, salt & pepper, yum! 🙂

  168. Need some gravy for my grits. I agree no chheese.

  169. I am from New Jersey and had never had grits till I was in boot camp for the Navy. As I was going through the chow line I saw what I thought was cream of wheat. I asked them to put them in a bowl and I put milk and sugar on it. I then thought “these southern folks don’t know how to make cream of wheat”!!

  170. I put sugar on mine and eat with a spoon so I can get every last one !!!!!

  171. 1st thing 1st Grits werent Born in Alabama , neither were Championships ! You can keep the Grits but you must earn any Championship from now on as you found out this year they arent just handed out any more !

  172. i love grits , with cheese , butter n salt

  173. Love those grits man.

  174. A Salam alaku…..
    My brother

  175. Oh yes, love my grits ! Couldn’t imagine not having them.

  176. me too. or eggs and bacon.yum. always been my favorite. and yes i’ve had yellow grits too. Just a little bit harder to get done but I like them too.

  177. I like my Griggs with bacon and cheese. Sometimes butter and sugar

  178. Always have eggs with mine, wassupp with not knowing that’s delish.

  179. Well guess what . they are my grits and i shall eat them as i please. you only supply power. not good advice.

  180. Iris FryIris Fry says:

    My whole family is Southern through and through so answer me this…why did my Granddaddy put catsup on grits, runny eggs, etc.? Makes me sick to think about it!

  181. I prefer the Yellow grits.

  182. Shurly a nothena made this little diddy up
    Fora as long as I have grits
    I shall neva go hongry agin
    And as long as I can breathe
    I shall eat my grits as I
    Damn well please.

  183. Grits are on most breakfast menus these days where I live, SanFrancisco Bay Area. They are not that hard to find outside of the south anymore. The Italian version is polenta which is actually harder to find.

  184. I agree with Joann Brown! I’m the only one I know who loves Grits. I actually cook them longer and with more water so they are not actually gritty. I put butter and syrup on them!!! Yum! I found this post hysterical as it seemed just for me! Lmao

  185. CHEESE????????????

  186. Our southern foods are disappearing here in Florida! Our southern staples are slowly being removed from shelves in grocery stores and being replaced. Where’s Dixie Lily? She’s now been reduced to small area in a corner or no area at all. I haven’t seen Miss Sunbeam in long time! Our families have been in the south for close to four hundred years and now we are being reduced to a corner shelf!

  187. Katrina Warren Mohr is this true?

  188. Gotta have cheese grits with my fish.

  189. Ham and eggs with grits and red eye gravy! Yes, please!

  190. Thou shalt never feed me grits.

  191. Mary Jo Gullet, I love my grits and yes, I love these ten commandments

  192. What do you eat them with if you don’t use a spoon? 🙂

  193. also..thou shall not over cook them

  194. Sinning with the butter, and no, I wount give it up!

  195. I would have just stopped at “thou shall not eat grits”! Give me fried potatoes and onions anytime.

  196. Eat yo grits any damn way you want to, but don’t tell me how to eat mine!

  197. How about cheese grits with shrimp!

  198. Robert Clayton says:

    Famous Amos restaurant in Jacksonville, FL does grits with fried red tomatoes on top; I get that every time, it will fill you up. Apart from that, Waffle House does the best restaurant grits.

  199. I love mine with butter and sugar or salt and pepper…

  200. Carolyn says:

    Guilty of #2, #6. I do eat Cream of Wheat but I always refer to it as Cream of Wheat…..never GRITS.
    Love my grits…..

  201. Check out that 3rd commandment though!! Lol!! Rob

  202. I can’t believe you left out red eye gravy! Come on AP.

  203. I believe my Mama used to make patties from left over grits and fried them. She lived through the Great Depression and nothing was wasted.


  205. cheese grits are a MUST with fried catfish, hush puppies n’ slaw 🙂

  206. And if thou puttest red-eye gravy on thy grits, it shall not be an abomination.

  207. Give me some Jim Dandy or Quaker Grits Anyday,top it off with som butter& cheddar cheese,a little salt,hey,I’m a country girl,I grew up on those grits,I luv ’em,especially with some bacon,sausage,&/eggs!

  208. Love gree-utts!! Just not soupy, and CERTAINLY not with sugar.

  209. I love instant grits with syrup on top, eaten with a spoon. The end. But I’m a damn Yankee, so whatdoIknow.

  210. peanutbutter is good too

  211. One of the best dishes with grits is squirrel grave with biscuits on the side.

  212. People who put sugar on grits, should be beaten with sticks! Sorry, Auntie Carol! LOL

  213. what are you supposed to eat grits with if not a spoon???

  214. Spoon and instant//////guilty.

  215. Emma ShomoEmma Shomo says:

    The only way I can get my northern husband to eat grits is butter, bit of bacon drippings and bit of sugar.

  216. I guess I am going to grit hel#! At least it landed in my mouth thanks to my spoon.

  217. Mike says:

    It puts the sugar on the grits.

  218. Ms Toni G King says:

    My folks came from Ireland to Alabama to Texas in 1850 we still follow the ten commandents of cornbread to a T. As for Grits, we cook em from scratch, salt,pepper and butter em ,pour some milk in and drink em like old country porridge. yum, yum !

  219. Paul Wright says:

    How many counties in Alabama have had their records destroyed ? What counties?

  220. Pingback: Did the Native Americans introduce southerns to grits and eggs tradition in the south? - Alabama Pioneers

  221. Marlon says:

    I’ve tried to be a grits ambassador for years. Most people’s lack of interest traces to their firm belief in their own innate superiority to southern people. Such grits haters can only be persuaded by referring to grits as “Polenta “. But many interested people are still put off of grits by their own failures to cook them completely, season them properly, or to serve them with the right additives. I’ve tried to convert these people by explaining that grits are simply southern pasta and, as such, should be cooked until tender, have the same butter and salt you’d put on pasta, and be served alongside a protein. They are not to be served while still gritty. If simmering for two hours is a bother then simply boil them hard while stirring for three minutes before simmering for five. Above all, ignore the instructions on the Quaker box. They think they can sell grits by convincing people they can be cooked in no time. This is a lie. And there’s nothing wrong with bacon-fried shrimp grits.

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  224. Born in 1948,I was raised on grits! Still eat them today

  225. I agree with one exception. Thou shall also put crumbled bacon in thy grits. Absolutely never anything sweet!

  226. Use only tons of butter,eat with bacon,ham,sausage.

  227. Cheese grits are a must with fried fish (catfish).!!

  228. Butter,Shrimp and Cream Cheese

  229. Makes me too hongry to tell about shrimp an cheese grits, apple butter, got to stop and go eat.

  230. Merry Christmas & Happy NY to you and yours.

  231. The Bible mentions grits. Only the Bible calls them manna.

  232. Pat Lafayette says:

    Grits are and always have been a staple in our house. Fish & Grits, Shrimp & Grits is a real speciality. Cheese & Grits w/ eggs bacon, ham, &/or any kind of sausage is always a real blessing to sit down to. Now for real down home lovers of all things eaten with grits… know that grits and gravy (beef/pork) wit them little bite sized specks of meat in em is downright savory and mouth watering served day or night.

    Never been a fan of sweet grits of any kind.

    Deep roots in Tuskegee, AL.

  233. David says:

    Thou shall season while cooking! I am always disappointed when I eat breakfast out and the grits has not been seasoned. Everything on the menu is seasoned but the grits. ???

  234. LaRue says:

    This is a question rather than a comment. The only brand of grits I seem to find here in the Daytona Beach area are Quaker Oats. They lack the texture that I’ve always found so pleasing in grits—kind of thin and if not cooked very well, a little runny.

    Where can I find a brand more to my taste?

  235. Timothy F Malone says:

    As for eggs on grits. Thou salt only top your buttered, salted and peppered cheesy grits with a 3 and a half minute poached egg. This will provide the proper runniness of the yolk and texture for the white. Seasoning your grits with bacon grease, instead of butter, would not incur any penalties.

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