I figure it's almost like a balance. We're eating these wonderful collard greens and turnip greens which are so medicinally good for you and, OK, so what if it has a little ham hock in it? ↗
Stone-ground grits are wonderful, but because they take so long to cook, I usually go with quick cooking grits - which I also love. But I never make the instant kind - some things a Southerner just won't do! ↗