I promise you they haven't had them all year at the regular grocery store.
And they aren't in a box like I'm used to at home. But today I found Jim
Dandy grits, the ones that cook in about 5 minutes. Not instant grits.

Thing is, I don't cook a ton of grits at once the way you seem to. I rarely
eat grits and I haven't made cheese grits casserole (although it's very
tasty) in at least 15 years. I pretty much only cook a bowl for my mother
maybe once a week. And she likes her grits very wet (with lots of milk, I
misspoke and said water). But the quick cook ones are definitely better
than instant. But that's what she's been used to forever.

Anyway, I'm sorry about getting snappish about this last night. But
honestly, I never saw anything other than instant grits until the trip to
the grocery store today. Grits apparently aren't a big thing for the
transplanted northern & midwestern people who live down here in the winter.
They're just here for the golf. And the shrimp

Dinner Tonight:

2 lbs. chicken thighs
peanut oil for pan frying
1/2 c. chopped onion
2 cloves garlic, crushed
2 thin slices of ginger root or 1 tbs. ground ginger
1/2 c. teriyaki or light soy sauce
1/2 - 1 c. water
2 Tbs. dry sherry
2 Tbs. brown sugar
1/2 tsp. salt

Heat oil in a deep skillet. Quick fry chicken in peanut oil until golden
brown. Remove the chicken and drain all but about 2 Tbs. of the oil. Stir
in onion, garlic and ginger. Stir-fry for 2 minutes. Blend together
teriyaki or soy, sherry, sugar and salt. Stir into skillet. Add water.
Add the chicken back to the pan. Bring to a boil and then reduce heat.
Simmer on low heat, covered, about 40 minutes. Thicken sauce with a slurry
of 1 Tbs. cornstarch and 2 Tbs. water if needed. Remove chicken to a
platter and spoon sauce over chicken to serve. Garnish with spring onions.
Serve with rice.

Jill