As a late comer to cheesy grits, I think some folks are missing out. Bump it up a bit with good ingredients, and it's not just for breakfast anymore. Not too long ago, we used it as a bed for medium rare sliced elk steak, and left overs the next morning with game sausage processed by a good butcher shop and over easy eggs. Use good stock, a quality cheese, we sub in a fresh salsa for a rotel recipe, and put a good brown on some savory sausage to go in it. Tons of flavor, a little casual and rustic, but it moves upscale pretty well, and people go back for more. Thanks Stan, and sorry it's not the traditional path.