Cheese grits! Alton Brown has the best recipe for traditional grits. This picture is not his, but this is what they look like when they are done. He uses regular course ground cornmeal and not "grits."
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.