re: I still prefer instant grits

I made an osso buco the other week and initially served it with fancy stone ground grits that take 30 minutes to cook. They were very good and well-received. The next day, we had leftovers and I made quick grits. In both I added some Better than Bullion and cheese. Both were well-received.

I think I may have even liked the quick grits better. I will make more of the fancy stone ground grits because I need to use up the bag, but I don't think I will buy more. The Lakeside Yellow Quick Grits suit me just fine.