This is what grits
look like, for those deprived of their presence in local cuisine. Not gritty at all, when cooked, and basically like non flaky oatmeal. And I'll note that digs at Southern culinary habits are misplaced, as they were invented by Native Americans, being basically coarse corn meal.
Hominy is whole corn treated with an alkali, very different.
Yankee, oh the ignominy.
Those weirdos put sugar in their grits. Sugar in their grits! That is just dumb!
It's because we put it on oatmeal, so grits are treated similarly. We don't make a distinction between them. I've had grits in several ways- cheese, salt and butter, sugar, cinnamon sugar, butter and sugar, and a couple I'm forgetting. I'd eat them all again except the butter varieties.
As for sweet tea, it's all a matter of how much of a taste one has for bitterness. In my view, sweet tea is better than no tea at all because one believes it's too bitter. Might as well complain that someone puts cream in coffee.
But hey, I'm a westerner, so what do I know about these north/south divides. I'll eat it all, or at least give it a try.
How did we get on this subject, anyway? *checks* Oh, the unconvincing Canadian decided to insult something he's never tried, spelled wrong, and had completely incorrect assumptions about. Well, he picked a good signature, I guess.