Days Gone By - stories from the past

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
List Price: $9.77 USD
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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



  1. David Lee Broadhead

    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? 😉

    1. Barbara Milam Johnson

      No, you may eat bacon with your grits but you may not stir bacon in you grits! lol

      1. NO! You can’t talk like that! Grits and bacon go together like possums and yellow lines.

        1. I could’nt agree more… my mouth is watering !

    2. Kathy Reed O

      Bacon is such a normal thing with us Southerners that it doesn’t even need mentioning. Want bacon? Oh yeah!

    3. Wanda Wayne Moseley

      Bacon is a side, not a topping, but don’t forget red eye gravy from the frying pan that the bacon or ham was fried in. Now that’s a real topping.

    4. Bobby Brake

      Fried bacon strips on the side please and NO CHEESE.

    5. I’m NOT a born southerner but a life long southerner after age 4…I love grits even though I grew up on Cream of Wheat…loved that too. So…as a result, I eat my grits with brown sugar and LOVE it…Sorry folks, never tried with bacon – but I sure will NOW! I love bacon too…

  2. Lisa Smith

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

    1. Boyd Collins

      Only Yankees use sugar

  3. Eric Smith

    What about grape jelly

    1. i have eaten grape jelly with my grits, and also Apple Butter.

  4. Cheryl Mills Hand LaBarre

    no cheese please, butter only, yumyumyum

  5. Cheryl Mills Hand LaBarre

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

  6. Cheryl Mills Hand LaBarre

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

  7. Linda Angerer

    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 🙂

    1. Victoria Helm

      In our house that is called a “Grits bowl”…….

    2. Olan Kelly

      In my house that’s called good ..

  8. Judy Bell

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

    1. 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. Doug Schofield

    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.

    1. Greg Creech

      Finks Mill? Where are you from? I grew up near a Finks Mill. Great cornmeal….best ever.

    2. Doug Schofield

      Florala in extreme AL. As I recall, Finks mill was near Lakewood, FL, just south of Florala.

      1. My relatives lived in Florala… The Heislers…….good county folks…

  10. Lisa Hudson

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

  11. Bill Taylor Sr.

    Over easy eggs a hot sauce YES!

  12. Sandra Davis

    Love grits ,butter, a little sugar

    1. Pat Addaway

      My husband did to, me butter and salt with lots of pepper

    2. Sandra Davis

      Oh and of course pepper

  13. Patricia Camp Mullis

    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. Elizabeth Marie Stewart

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

  15. Jerri Taylor

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

  16. Regena Holmes

    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. Mark Nelson

    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)

    1. Are you General Sherman’s grandson?

    2. 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. Lee Rainer Evans

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

  19. Lee Rainer Evans

    Your Mama must have cooked instant grits! Yuck!

  20. James Andrews

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

  21. Miner Mike Finlay

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

  22. Phyllis Wilson Daniel

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

    1. Sue Craig-Morgan

      Must have enough pepper to make them gray!!

    2. Putting sugar on grits is like putting ketchup on banana pudding! Lol

    3. I like grits with sugar and also tomatoe gravy on grits with bacon

  23. David Rabren

    According to the Grits Police, I have sinned.

  24. Russ Moss

    Where’s the cheese

  25. Patricia Singleton Jandt

    Not true, you need to do a survey

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

    Yours southernly,

    The Grit Nazi

    1. 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. Betty Shubert

    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

    1. Greg Creech

      No side dish here. I could eat grits as a main course anyday.

  28. Candace Bourne

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

  29. Anita McDaniel Brueck

    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!

    1. Cheri Dixon Mcgaha

      you got that right, snowbirds that is.

    2. Pam Jones

      That’s the difference between a Yankee and a damn Yankee. A Yankee comes to visit and a damn Yankee comes and stays!

    3. Greg Creech

      Too late. They’ve already taken over.

    4. Sharon Findell

      Well this is your lucky day. All those snowbirds will soon be replaced with disease carrying illegals. 🙂

  30. Bill Brown

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

    1. Don’t knpw where you’re from but here in Trussville , Alabama our plates don’t have corners?

  31. Marina Edwards Chestnut

    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.

    1. I always knew there was something wrong with” noithernors” lol.

    2. Mary Massingill

      You eat corn, don’t ya? Same thing.

    3. Marina Edwards Chestnut

      Are you ignert or just stupid? 😀 It’s like baby puke in a bowl. Can’t beat sweet corn on the cob smothered in butter and salt.

    4. Greg Creech

      Ever tried baby puke?

    5. Marina Edwards Chestnut

      Accidentally, to be sure. Don’t ever put your baby in the air over your head after he has just eaten.

  32. Victoria Helm

    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…!

  33. Sean DeVine

    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.

    1. Cindy Padgett

      You are so right! I too, use buttermilk, though. I cook mine in my grandmother’s cast iron skillet. I also have have one of her cornsticks pans and her Dutch oven – all cast iron!

    2. More than one way to skin a cat or make good cornbread. No eggs, they make it cake like. Now to be clear, I ain’t talking about the crap made in restaurants in an aluminum pan that uses flour and meal, eggs and a ton of sugar. I’m talking about cooked in an iron skillet, yellow meal, buttermilk, and pure cooked out fat. A genuine Southern lady showed me how a long time ago and it’s still the best I’ve ever had. And I do like onions, jalapenos, cheese etc in it sometimes. We just call it Mexican cornbread, also delicious. I also eat grits with a spoon….don’t want one morsel of goodness to get away!

    3. Gene Wiggins

      My kind of Man……I agree 100%

    4. Tricia Kuner Smith

      Thou shall not open a box of Jiffy and call it cornbread!

    5. Linda Ivie Eason

      Saen I like your style, would you consider dating a Yankee ?

    6. Linda Ivie Eason

      i learnt something new today!

    7. Alan Yates

      I’ll go along with you up to jalapeños and cheese. Wetback cornbread will make you smack your granny if it’s made right like my daddy used to.

    8. Elethia Ann Garrett

      I agree about the iron skillet, but I disagree with only bacon fat. To save a little on calories I like using Baker’s Joy on my iron skillet. The cheese, onions, etc. make Mexican Cornbread, not regular cornbread.

    9. Susan Morrow

      Amen Amen , please no sugar in cornbread! Thats Yankee bread.

    10. Lissette Medwig

      Thank You for clearing that up! We used to call cornbread “SpoonBread”

    11. Jamie Covan

      Have to use buttermilk! My mother-in-law would fry bacon, leave the grease and bacon in the pan, then pour in the cornbread batter and put it in the oven. Nothing is better than cornbread with bacon!

      1. cooking bacon then using the pan for cornbread…in the pool of grease or pouring most of it out? Just asking…and another one – I’m sorry I’ve ALWAYS eaten grits with a spoon…what else would one use…it’s is too thin to use a fork and gets rubbery if thicker…doesn’t it?

    12. Donna Harrison Williamson

      Martha White Buttermilk Cornmeal mix – Buttermilk and grease in the cast iron skillet, heated on the stove, thoroughly coat the pan and pour the excess grease into the mix. I like mine with a crispy crust.

    13. Bobby Brake

      Buttermilk is the only kind of milk to use in cornbread. The only extras allowed is cracklings.

    14. Charles Moore

      And you do NOT, Miss Paula Deen, cut the corn bread while it is still in the iron skillet! Flip the skillet and if you did a good job it will come right out on the plate, then cut it. Cutting it in the skillet scratches and ruins the iron skillet.

    15. Sean DeVine

      I will admit to occasionally using shortening if there’s no bacon grease, but only in cases of emergency. And you are absolutely right, Charles. Any cornbread worth eating will pop right out of the skillet. No need to mess up both a knife and a skillet.

  34. Mary James Bradford

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

  35. Michael W. Smith

    I’m sooo sinful! haha

  36. Mariglen Baxter Ledger

    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.

  37. Reggie Wilder

    Can’t stand those grits !!!!

  38. Elizabeth Hinely

    I love syrup on grits. Yum.

  39. Johnny Scales

    If you live in ALABAMA you gotta love grits.

  40. Brenda Taylor Regan

    I guess I have never eaten grits correctly!

  41. Don E Waite

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

  42. Valerie Miller

    I agree except I want pepper too

  43. Tom Field

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

  44. Karen Weller Smith

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

  45. Frank Schell

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

  46. Roy Mullenix

    is a little black pepper allowed?

  47. William Szarszewski

    How bout shrimp and grits?

  48. Heath Mahan

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

  49. Becky Horne Culp

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

  50. Jude Bivens

    grits are yucky no matter what ya do to them

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

    2. Jude Bivens

      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

  51. Lisa Nichols

    Grits with red eyed gravy is the best,!

  52. Ashley Taylor

    Thou shalt not put sugar in your grits!

  53. RosettaFern Nybro

    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

  54. Cheri Dixon Mcgaha

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

    1. Shannon Nobles Thompson

      My granddaddy was born and raised in Alabama and he taught me to eat grits with lots of butter and a little bit of sugar…and yes he was southern!

  55. 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.

  56. Mayona Austin

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

  57. Jr Kennett

    Thou shall have Fish and Grits at any time .

  58. Sandra Patman Hazzard

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

  59. Patty Serpico Thomas

    Thou shalt not eat grits! YUCK!

  60. Bill Sears

    Pepper! Gotta have a little pepper.

  61. Vince Coker

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

  62. Anne Merrill

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

  63. Eddy Atala

    I’ll break all those comedments!

  64. Anne Merrill

    I agree about cornbread too.

  65. Barry Hanna

    Bacon goes with them also

  66. Jamie Mallory

    Yes but you need the SpOoN….

  67. Jamie Mallory

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

  68. Mike Yeomans

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

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

  70. Judith Taggart

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

  71. Drenda Mackey

    Grits/butter ~end of story !!

  72. Elizabeth Laboda

    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.

    1. 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!

  73. Elizabeth Laboda

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

  74. Elizabeth Laboda

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

  75. Remember Tuscumbia

    I break # 10 every time I eat grits.

  76. Peggy Weeks

    I eat my grits with a spoon!

  77. Barbara Slack

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

  78. Dell Taylor Edwards

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

  79. Mary Harkins Banks

    You have to use buttermilk for cornbread!

  80. Mary Harkins Banks

    Also, Sunflower corn meal mix is the best!!

  81. Diana Mitchell

    Oops, I’ve broken two of these!

  82. Lyn Emfinger

    I like pepper on them too!

  83. Rhonda Fritz

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

  84. Julia Ball Banks

    My grits come from Alabama.

  85. Sue McDougald Watson

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

  86. Jackie Dennis

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

  87. Donna Jenkins

    Jiffy makes the Best CornBread. 🙂

  88. Donna Jenkins

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

  89. Teresa English

    Sorry I eat my with butter and sugar and a spoon

    1. Scott Burkett

      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

  90. Melanie Hyatt

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

  91. Victoria Helm

    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~

  92. William Williamson

    I like hominy with lots of real butter.

  93. Phillip Diffee

    My sister inlaw from Alabama makes the best cheese grits

  94. Linda Ivie Eason

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

  95. James Howard Shinn

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

  96. Robyn Hamons Green

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

  97. Phyllis Parrish Ruddock

    Bacon! Bacon! Forgot the bacon!

  98. Johanne Ouellette Hemeon

    Lots of rules when it comes to grits lol

  99. Ann Motley

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

  100. Joan Crocker

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

  101. Kathryn Young

    My other Southern friends, is this true? DW Whitehorn

    1. 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.

  102. Sammye Coin Heald

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

  103. John Starks

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

  104. Michelle Ross

    Hey what about SHRIMP?

  105. Nelda Putnam

    Cheese is good on grits

  106. Suzanne Sanders

    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….

  107. Elethia Ann Garrett

    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.

  108. Frank Shelton

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

  109. Frank Shelton

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

  110. Harold Solomon

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

  111. Evelyn Ogilvie

    Grits are the best comfort food!

  112. David Cope

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

  113. David Cope

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

  114. Ann Hill-Brenner

    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.

  115. Cindy Dennis

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

  116. Cecile Crawford

    I can eat just grits with cheese and toast.

  117. Michele Mcgrath

    Too many rules! Just eat em’!

  118. Hugh Epley

    No cheese either. Just salt and butter.

  119. Dru Daniels

    But jelly on your grits is wonderful. 🙂

  120. Emily Everett Campbell

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

    1. Laura Stream Wijkowski

      I’m a Yankee and I know these things!! LoL

  121. Linda Fuller Phillips

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

  122. John Hare

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

  123. Mary Ellen Campbell

    Salt pepper butter. Thats it. Love them

  124. Morgan Galloway

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

    1. Mike Knott

      You r kidding, right????????

  125. Barb West

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

  126. Jayne DeMarco

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

  127. Pam Trammell

    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!

    1. Pam Trammell

      OH, and red-eye gravy!! WOOOO!

  128. Jemitra Hairston

    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.

  129. Sharon James

    This Alabama Pioneer love grits with butter and salt 🙂

  130. Patricia Brown

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

  131. Greg Creech

    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.

  132. Karen Parker Tyler Travis

    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.

  133. Carol Vaughan

    I love syrup on my grits! !

  134. Sherrye Morgan

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

  135. Sherrye Morgan

    Oh AND cheddar cheese is a must!

  136. Lesu Tubbs Cole

    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!!!

  137. Scott Burkett

    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

  138. Penny Cowart Lutz

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

  139. Teresa English

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

  140. Mark Fitchpatrick

    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.

  141. Stan Anderson

    No sugar on grits also!!!

  142. Evan Fielder

    I use a spoon–a big one.

  143. Carolyn Labella

    you must use buttermilk…not JUST PLAIN MILK

  144. 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.

  145. Ann Hardy Beaver

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

  146. Paul Howe

    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.

  147. Donna Engelberger

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

  148. Betty Jean Bursma

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

  149. Janet Dey Harrison

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

    1. Leslie Gibbeson Dey

      ”How do ya like your Grits? Fried…. LOL (it’s hard to get the right accent when you’re typing.)

    2. Janet Dey Harrison

      It’s a family joke… Heard a comic tell that joke right before we moved from California to Alabama.

  150. Barbara Burnham

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

  151. Cheryl Alexander

    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.

  152. Contessa Ereese

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

    1. Mandy Prescott

      Mine always have butter and sugar too!

  153. Contessa Ereese

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

  154. Debbie Beatty Ernst

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

  155. Linda Stone

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

  156. Rose Mary Downey Dill

    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.

  157. Judy Godwin Martin

    Has anyone ever had yellow grits???

  158. Bobby Bulloch

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

  159. George Fisher

    I love grits by them self salt and pepper. …

  160. Douglas Harry

    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.

    1. Temmi Mogab

      Absolutely amazing Douglas.

  161. 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.

  162. Grace Elaine Reed

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

    1. Maryann Fisher Enloe

      Not supposed to be so soupy as to require a spoon.

  163. Carolyn Martin James

    Butter, salt & pepper, yum! 🙂

  164. Pamela Griffin

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

  165. Luann Cline

    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”!!

  166. Judy Simpson Norris

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

  167. Jerry Hack Bradshaw

    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 !

    1. Glenn Pentecost

      Ahhh don’t be jealous , roll tide roll

    2. wut a fool you are , Your just wut makes me hate Bama , I love Bama Football its the fans Most people hate ! You didnt have anything for many years now you think your everything its why everyone else hates you ! BLOCKED

  168. Neta Bassham Robbins

    i love grits , with cheese , butter n salt

  169. Laura Bolton

    Love those grits man.

  170. Martin Gregory Hilliard

    A Salam alaku…..
    My brother

  171. Connie McCann

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

  172. Sally Jordan

    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.

  173. Carolyn Williams

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

  174. Kathy Schofield Hernandez

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

  175. Mike Carver

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

  176. Iris Fry

    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!

  177. David Hardy

    I prefer the Yellow grits.

  178. Joann Brown

    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.

  179. Jeannie Armstrong

    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.

  180. Terri Hauschild-Hall

    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

  181. Sandy Holder

    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!

  182. Mary Jo Gullet

    Katrina Warren Mohr is this true?

  183. David Banks

    Gotta have cheese grits with my fish.

  184. Terri Haynes

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

  185. Lee Detrick

    Thou shalt never feed me grits.

  186. Katrina Warren Mohr

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

    1. Thomas Pollock

      Amen!!! Sugar on grits… Why would you ruin grits like that???

  187. Sandy Wiles Blackman

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

  188. Terrance F Wood

    also..thou shall not over cook them

  189. Edwin Guzman

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

  190. Stephen Pavlasek Jr.

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

  191. Terrell Cook

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

  192. Margaret Huff

    How about cheese grits with shrimp!

  193. 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.

  194. Bonnie Hice

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

  195. 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…..

  196. Sylvia Williams

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

  197. Wanda Wayne Moseley

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

  198. Wanda Wayne Moseley

    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.

  199. Raquel Brisker Tte


  200. Linda Angerer

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

  201. Stephanie Campbell

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

    1. Ellen Rains Harris

      I use a spoon and sometimes add poached eggs. Sue me.

  202. Veronica Jackson

    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!

  203. Maryann Fisher Enloe

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

  204. Joni Amvegas

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

  205. David M Davidson

    peanutbutter is good too

  206. Ala-Mike Hopkins

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

  207. Louis Sibbie

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

  208. Eileen Cotton

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

  209. Jeanne Gibbs

    Spoon and instant//////guilty.

  210. Emma Shomo

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

  211. Tracy Echols

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

  212. It puts the sugar on the grits.

  213. 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 !

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

  215. […] 1, 1961 printed an interesting story from Tallahassee, Florida about the Native Americans and grits and eggs. In 1961 there was archaeological find that dates back to the early 1800s in Alabama which […]

  216. 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.

  217. […] had so much fun with grits and cornbread, we decided to add Deep South […]

  218. […] are many recipes for the perfect glass of sweet iced tea, but like the Ten Commandments for Grits, Ten Commandments of Deep South Butterbeans, and  Ten Commandments for Cornbread, there are some […]

  219. Phil Washburn

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

  220. Sandra Steagall Brown

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

  221. Robert Prince

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

  222. Barbara Gillespie

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

  223. Randy Evans

    Butter,Shrimp and Cream Cheese

  224. Larry Floyd

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

  225. Remember Tuscumbia

    Merry Christmas & Happy NY to you and yours.

  226. Jerry D. Mason

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

    1. Rv BAker

      Try again partner u must be joking right!

  227. 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.

  228. 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. ???

  229. 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?

  230. 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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