Ron, them instant grits are an abomination. Only the slow-cooked kind taste like good ol' hominy grits instead of cardboard.
Young-uns might eat their grits with butter and sugar down here, but us grown-ups don't want 'em sweet. Save that for the tea.
Breakfast after a successful hunt in this house consists of tenderloin, eggs over easy, grits, and either toast or real biscuits. Salt the grits while they cook, add lots of butter when they're done, and pepper them liberally on the plate. Homemade peach preserves for the bread. Yum!