We went to Austin this past weekend for my cousin Rachel's wedding.  The main course at the reception was either short ribs or chicken with grits.  Thinking they were mashed potatoes I took a bite and was pleasantly surprised to find out that it was grits.  They were cheesy, buttery, and creamy.  I decided I needed to make some when we got home to go with our steaks and pork loin.  I think they turned out really well!  I used chicken broth, butter, half & half, salt, and Italian blend cheese.  It's perfect for dipping the meat into it to add more flavor.  David even liked it! I've noticed recently that a lot of chefs have been adding grits as a side for their dishes.  You should really try it!  I'll add the recipe to side dishes.