I've just experimented with making grits for the first time (so I was interested in the recent discussion).
However, my only experience with grits so far was the off-putting way they were served in my dormitory: runny and tasteless. I was cooking them the way I do oatmeal, which is until it's thick, no longer liquid, or even viscous. But I was just curious: what is the traditional consistency? When it's served as a side-dish with breakfast, is it eaten with a spoon or a fork?