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 find someone who really knows what they are doing in the kitchen and they make the grits creamy, the shrimp tender and delicious, and the sauce not too runny, go with that person. This is a delicacy. 

Let’s argue. Do you prefer sweet or savory grits?