re: The great grits debate

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I never even knew sugar in grits was a thing.

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I can do either, but try sugar and strawberry preserves. Yum!

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The other thing that I've seen them do is chop sunny side up eggs until you can't see they're eggs anymore, mix them into the bowl of grits, and add their sugar.

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That's what the brothas do

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sugar. My parents were from small communities in West Central Louisiana - not even big enough to be towns - and we always ate them for breakfast and used sugar.

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I'm from the same area and I've never put sugar in grits

salt in grits, sugar in cream of wheat

Mawmaw from SW Arkansas does sugar in grits.

Dad panfries fish and pours fish oil over grits mmmmmmm

salt, my wife is from Mississippi and she uses sugar. Grosses me out.

My Yankee ex-husband and all his Yankee family put sugar in grits. It was like watching delicious food being assulted.

I could eat something like these sweet grit cakes with honey and pecans for a brunch dish, but not with a typical eggs, bacon and grits breakfast. For that, I want savory grits.

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I'd add crumbled bacon to these cakes and they'd have to be golden crispy brown. I might sub the honey for maple syrup with that bacon or Steen's.

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Where do you stand on the issue, salt or sugar?

I'm salt all day.

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I'm a salt guy who grew up in a family of sugar people.

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ut not with a typical eggs, bacon and grits breakfast.

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I'm the opposite. Bacon is loaded with salt, sausage is salty and I have to have salt on my eggs, buttered toast leans towards being salty.

To counteract all the other salty breakfast foods we used grits with butter and sugar - like oatmeal and/or fig preserves or pear butter.