"If I don't love you, baby / Grits ain't grocery," quipped Little Milton in his famous 1969 song. We can assume that the Mississippi bluesman did, in fact, love his baby, because we know that grits are groceries—and so much more. They haven't changed much over those centuries. Perhaps that's why Southerners love grits so much: They are one of our region's purest culinary pleasures, rooted in history.
But they're not necessarily the simplest thing to cook perfectly. Cooking the perfect pot of grits is a choose-your-own adventure, and just about every cook in the South has opinions about how best to prepare them.