Er, I think that grits are in more need of explanation than strawberries. Thankfully, there is always Google

For the record, I love both. Obviously, small, wild strawberries (we call them "forest strawberries" as opposed to "garden" ones) are far better, but all will do if ripe. Of course, unsweetaned whiped fresh (not sterilized!) cream with 30+% fat goes very nicely with them.

I like grits cooked to medium firm consistency and simply eaten with butter, sour cream, fresh cold milk (my favorite; milk must be freezing cold, grits piping hot), Dalmatian variety of spicy fish stew ("brodet" or "brujet") or those litle peaces of fried pork fat left over whne one extracts lard.

Ugh, I am hungry!