I use tartar sauce on most fried fish, unless it's REALLY good. I don't own steak sauce. Don't ask for it out unless I get a "ground steak" somewhere like Outback, I might use some then.
But to each his own, I've seen people put sugar on grits, which to me is a high order abomination.
Adding sugar to grits is a matter of
personal preference and a subject of considerable debate within the Southern United States, with some people preferring sweet grits and others preferring savory ones. While traditional Southern grits are often savory with butter, salt, or cheese, adding sugar is a perfectly valid way to customize the flavor, especially as a breakfast option with butter or syrup.
The Case for Sweet Grits
- Flavor Preference:
Some people simply enjoy the combination of sweet and savory flavors, finding that sugar creates a delightful balance.
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Historical Context:
Historically, sugar was a luxury, and adding a few spoonfuls to grits was a way for people to incorporate sweetness into their diet.
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Comfort Food:
Grits are a beloved comfort food for many, and the way one grew up eating them often dictates their preference,
according to EBONY Magazine.
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The Case Against Sweet Grits
- Traditional vs. Modern:
Many Southern traditions emphasize savory grits, especially when served as a main dish like with shrimp or cheese.
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Perceived "Wrongness":
Some individuals believe that adding sugar to grits is a violation of "Southern-style" eating, potentially leading to social disagreement or even insults,
notes the Charlotte Observer.
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The Verdict
Ultimately, there is no right or wrong way to eat grits. Whether you prefer them sweet, savory, or a combination of both, it's your preference that matters. Many recipes and culinary experts encourage embracing different flavor profiles and experimenting rather than adhering to strict "authenticity".
