Editor’s note: The following article is an op-ed, and the views expressed are the author’s own. Read more opinions on theGrio.
I know the headline on this column says “Let’s argue,” but honestly, there is no argument here.
There are two types of people in this world: people who rightfully eat savory grits and people who belong on a watchlist. Someone call the Department of Homeland Security, please.
It’s really not up for debate. Why are you putting sugar in your grits when Cream of Wheat is right there? Hell, do they still make Malt-O-Meal? If you need something with that texture to have a sugar sweetness to it when you eat it, those are probably your better options.
You could even have oatmeal and fix it up with sugar, cinnamon, raisins, bananas, apples, sliced almonds, and any number of other things that turn regular oatmeal into spectacular oatmeal. I’m an expert at this; remind me to share the way I make apple cinnamon oatmeal overnight in my little two-quart Crock-Pot.
There are so many options for people who want a sweet grain with their breakfast, so I don’t know why they want to whore grits out and make them into something they are not.
I personally put garlic salt, pepper, and cheese in my grits. I use different cheeses depending on the mood I’m in. On regular days, it’s mild cheddar cheese, but when I’m feeling fancy, I may go with fresh parmesan, smoked gouda or even Gruyere.
The Bahamians in the audience will tell you that you have not lived until you’ve experienced boiled fish (grouper) and grits for breakfast. There was a time when tourists in Nassau had to get up super early if they wanted to partake in this traditional island breakfast because it would sell out quickly — most days before 10 a.m.
There’s also shrimp and grits, and I say this knowing that all shrimp and grits are not created equal, but if you…
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