Those of you who say grits have no flavor have probably never had “real” grits. Real grits do not come in a box or can, but from a bag directly from the mill where they are ground from the whole kernal. They are a pain to cook. Proper grits must be soaked in water for an hour (or more), the chaff drained off, soaked again, drained again, and then cooked. The payoff for this extra labor is a much richer, full tasting, and filling dish. I prefer the white speckled grits, but YMMV. I do still add butter and salt to real grits, but it’s not nearly as necessary.
I ususally get my grits (and cornmeal, flour, etc.) from the Nora Mill Granery in northeast Georgia, one of the few water wheel powered mills still in operation. The bread and pancake mixes are good as well. You can visit them on-line at:
While your there, check out some of their recipies. MMMmmm!