I know squat about grits but want to give this a try. Would grits from Bob's Red Mill work reasonably well? This is one product I probably can find locally. It looks like Bob offers a few types, any recommendations?
I thinking I will take a recommendation from Sam1148 and use the Southern Sherried Shrimp recipe. I see lots of recipes for grits, biggest variation seems to be what liquid is recommended. I think the last(only?) time I tasted grits I was about 10 years old --a surprise addition to breakfast during a road trip to Florida. .
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