Here's a use for quick - grits:
CREOLE GARLIC GRITS

Then, for a more substantial Lenten dish there is the following traditional Pensacola dish:

NASSAU GRITS
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1/2 lb bacon
1 chopped onion
1 bell pepper, also chopped
1 lb fresh fish, shrimp or crawfish
5 medium fresh tomatoes or one big can, undrained and chopped
1 tsp chopped garlic
1/2 tsp oregano
1/2 tsp basil
3/4 cup uncooked white grits

Fry bacon till crisp.
Saute onion & pepper in 1 or 2 tablespoons drippings
add tomatoes, garlic & herbs and simmer for 1/2 hr.
Saute seafood and add to tomatoes, etc. for last 10 minutes

Cook grits however the package says, then stir in the tomato & fish.
Serve hot in large bowl sprinkled with crumbled bacon.

NOTE: If it wasn't Lent you can substitute finely ground ham for the seafood.
Add the ham with the tomatoes and let it cook for the full half hour you
try and figure out how to cook the grits.

SEE ALSO: USES FOR LEFTOVER GRITS