I mean with salt and pepper I can make damn near any grits good, but there is a real difference between the two.
Hell, some people like soupy grits and some people don’t.
Only shyt I don’t understand is the sugar, and I put sugar in spaghetti to bring the taste out.
Obviously there is going to be a difference in quality. I'm saying that if you know how to make grits up, microwavable grits are acceptable.
And I can't have grits without sugar. Can't do it.