I never tried grits until a few years ago -- at a Southern-ish diner in Seattle, for what it's worth -- but immediately liked
A snap-shut clear plastic container (NOT TO BE CONFUSED WITH TUPPERWARE OR RUBBERMAID OR ANY OTHER COPYRIGHTED TERM FOR THIS KIND OF CONTAINER) is now in a prominent place in my kitchen, and it is about half-full of what, when cooked, will become grits. I feel safer in my food prep. (Breaking plastic is really hard to do.)
Also I've cleaned more of my kitchen stuff than I'd cleaned for a bit, so it's even more orderly in there than usual. I feel accomplished.
Tonight, eat well! And hey, that could include GRITS...
7:42 p.m. edit: I did! Chicken breast cut into strips with onions and green peppers, all sauteed in Secret Aardvark's black bean sauce, and grits are now in my stomach, turning from food to fuel. You know more now.