Let’s argue. Do you prefer sweet or salty groats?

I do know the headline of this column is “Let’s Argue,” but truthfully, there is no argument here.

There are two varieties of people on this planet: individuals who legally eat spicy grits and people who find themselves on a watch list. Please someone call the Department of Homeland Security.

This is basically non-negotiable. Why do you add sugar to groats, when? Cream of wheat is there? Hell, do they still do it Malt-O-Meal? If you need something with that consistency to have a candy-like sweetness to it when you eat it, these are probably higher options.

You may even eat oatmeal and add sugar, cinnamon, raisins, bananas, apples, sliced ​​almonds and plenty of other things that can turn strange oatmeal into spectacular oatmeal. I’m an authority at this; remind me to share how i make apple cinnamon overnight oats in my little two quart pot.

There are so many options for individuals who wish to eat a sweet grain for breakfast, so I do not know why they wish to fuck up a grain and make it into something it is not.

Personally, I add garlic salt, pepper and cheese to the groats. I take advantage of different cheeses depending on my mood. Normally it’s mild cheddar cheese, but once I feel prefer it, I can reach for fresh Parmesan, smoked Gouda or even Gruyere.

The Bahamians within the audience will tell you that you have not survived until you’ve tried boiled fish (grouper) and grits for breakfast. There was a time when tourists in Nassau needed to stand up very early in the event that they desired to eat the island’s traditional breakfast since it sold out quickly – most days before 10:00

There’s also shrimp and grits, and I say this knowing that not all shrimp and grits are created equal, but when you find someone who really knows what they’re doing within the kitchen and may make the grits creamy, the shrimp tender and delicious, and the sauce… is simply too rare, go together with that person. This is a delicacy.

Even if you eat them the old-fashioned way, with just butter, table salt and pepper, nothing beats mixing groats with scrambled eggs and putting a bit of bacon or sausage in your mouth while eating it in your fork.

There’s a restaurant in Los Angeles called Ladies and Gentlemen that serves the most effective catfish, eggs and grits breakfast you’ve ever had in your life. Their grits are perfectly seasoned and all you have to add is extra butter. I do know all of us add our grits, because if the butter doesn’t resemble somewhat lake in your grits before you mix it, did you really add the butter in any respect?

M’Dears know what they’re doing. Their entire breakfast menu is filled with savory grits, and if you’re craving something sweet, you select the peach jelly (I hear they’ll mail it to you if you’re out of state), which is delicious, and eat it on one in all the fluffy, buttery cookies.

I’m beginning to fade away, but that is because I remembered eating their delicious fried chicken wings for breakfast with a side of grits.

Even Roscoe’s Chicken and Waffles serves grits as a side, and grits are spicy!

The idea is that groats, salt and pepper go together. No sugar and groats.

People who eat sugar for groats clearly don’t appreciate life and don’t like nice things. We should avoid such people, even in the event that they are people we love.

Sometimes the one technique to get an individual to correct a mistake of their behavior is to point it out.

Would you add sugar to eggs? Are you going so as to add sugar to your steak? Do you think sugar belongs on avocado toast?

The answer to all these questions isn’t any, and the reply to the good debate about sugar and salt in groats is salt.

Period.

I do know I said “let’s argue,” but like I said, there’s really no discussion here, but you can express your opinion.

Just know that your opinion is garbage, similar to your sweet grits.

Be blessed.