Been doing grits long as I can recall. But, I don't do often. Only when eating breakfast out. I don't take the time to fix at home, and don't get them to go. They can't be cold, or lumpy. Or unseasoned. They are very bland on their own. For me, it has to be butter and sugar, or cheese grits (which also has to have butter and sugar). And I will gnaw on shrimp and grits for a minute. Great coastal Carolina and Cajun cuisine. I would say my desire to have them with sugar stems from the cream of wheat mom used to fix for breakfast. Love them too, and they absolutely have to have a good shot of sugar. Anything in the "cereal" category automatically requires sugar.