Old Fashioned Creamy Grits: Scott Peacock and Edna Lewis, authors of The Gift of Southern Cooking, take a dim view of fancy ingredients added to grits. "People should really leave grits alone," says Lewis.
Paula Deen's Baked Garlic Cheese Grits - I am not a fan of PD's recipes normally, but I have made these more times than I can count and they are really good. Use the best quality cheese you can afford, and make sure one is SHARP cheddar, it does make a difference. It makes a HUGE 9x13 pan full, so I usually cut the recipe in 1/2 unless taking to an event.