So, over on the SF board, grits have been a topic of late, with one poster rhapsodizing about the stone-ground, non-instant grits she gets mail-ordered from the South. Being of distant Southern extraction, I was intrigued--enough to dial up the Boiled Peanuts site and order me some stone-ground organic grits. Soon I will have four lbs of grits here--so how do I cook them? And what else to do with them? Shrimp and grits? Grillades and grits? Any recipes appreciated!