In a Florida hospital, circa 1933: grits for breakfast served as a hot cereal with milk and sugar (on Sundays, add raisins); grits for lunch, served as recommended above with a pat of butter, salt and pepper to taste; for dinner (evening meal), grits served in place of potatoes or rice (they'd never heard of polenta) doused with a dollop of whatever gravy was appropriate with the meat dish (ham, beef, or questionable-source-animal). Six months of that and it took me about fifty years to recover my taste for ground-up corn. But if you think grits are bad, try hominy! Even Texans may draw the line at that.

Loved the "california-style, non-processed, etc." story contributed by Aine, who knows how to get those neat accent marks out of her keyboard. I'm saving that one for Caroline, who also grew up on and was delighted to find in the local grocery store WHITE CASTLE burgers! Don't knock 'em, sPaw, that's northern soul food.

Sandy