True grits

As a kid growing up in Central Texas, it seemed like my father was always trying to push grits on me. I hated the dish—it was always too mushy, too bland, too meh. As an adult, however, I've learned to appreciate the Southern staple—it's all about the flavoring, be it plenty of salt and pepper or generous dabs of butter. South's take on the cereal-like ground corn dish is an instant classic. The Three Cheese Grits ($5) make for a rich side with a dense, chewy bite and enough cheesy goodness to threaten your cholesterol levels. The helping here is abundant so order some and share with a friend. Or, be like my dad and eat the whole damn bowl yourself. 2005 11th Street, www.weheartfriedchicken.com.