I'm a Southerner. We love grits. We love almost anything you can do to grits except sweeten them (that's reserved for cream-of-wheat). I personally favor my grits enhanced with cheese; this happy accident occurred when I impulsively tossed in some leftover caramelized onions from dinner the night before. And because anything's better with an egg on top, I added an over-easy one. And that required bacon so I'd have bacon fat in which to fry the egg. And a classic was born.

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