Yet you'll probably eat grits.
The thing that I just realized about 'grits' is that it's sort of a variant on the concept of onomatopoeia. For those who have forgotten what they learned about figures of speech back in the day - a word is onomatopoetic if it aurally mirrors the sound that it describes - examples 'oink' or 'tick-tock'.
'Grit' well describes the texture of the food it describes - sort of 'gritty' (what am I saying, 'sort of'? - nah, it precisely describes the texture). On reflection, that makes 'grits' an ideophone - a word that describes or represents a quality of the thing it describes (an onomatopoetic word is a type of ideophone).
Neil (who has probably just forfeited the 'well-educated gentleman' tag that Katherine, bless her heart, previously bestowed on him )
No, no - it's not your fault that you are disadvantaged and have not been exposed to true grits (as it were). Bless your heart, you've probably only had "instant" grits (shudder!)
True grits are a noble thing - which have nourished generations of those who are fortunate enough, by the grace of God, to have been born Southerners. They are, when properly prepared, creamy and slathered with butter. Or cheese. Or better yet, butter and
cheese. (I really missed
dairy!). It is, of course, an abomination before the Lord to put sugar and milk on grits, as I once, to my horror, witnessed a poor yankee-boy do in Denny's. Bless his heart.