As goes with the fried chicken, all Southern cooks have a recipe for grits, and the competition is fierce on who has bragging rights to the winning recipe. But if you talk to the grandmother of one of those grit aficionados, she will confide that grits were always the workhorse of the Southern kitchen, nothing fancy. Take almost anything you have in the fridge, stir it into a pot of grits, and you have an instant meal. Creamy, cheesy, sweet or even baked. No getting your knickers in a knot over dinner.