You like them or you detest them. Include me among the former. I will brake for grits any time I can, day or night.
Grits are an acquired taste.
If raised in the South, you were fed grits as soon as your mother decided you could eat adult food. Specifically, grits are hulled, coarsely ground cereal grains, usually corn. Today, though, grits come in many forms. True lovers won't consider instant or quick-cooking grits. These stone-ground grits are really what grits are all about, especially when served with light scrambled eggs, slices of country ham and baking powder biscuits.