I used to hate corn grits, they seemed too grainy and, in most cases, tasteless. I tried sweet and savory but what I’ve learned over the years is that it is the kind of grits and the cooking process that makes the difference. The BEST grits I’ve ever made was shrimp and cheese grits. The grits were made with shrimp stock instead of water or milk. But what are “grits?” What’s the difference between regular…