Butter, a touch of salt & BACON on the side. To keep the bacon crispy, it can't sit on the grits; I eat some with every mouthful of grits. If you try it without the butter, though & just bacon, it never tastes right, I don't understand it.
Before you decide you don't like grits or polenta, try it as I mention above! I don't blame people for not liking grits when I've seen the sorry slop that passes for them in many places. They shouldn't be gluey & flavorless. You just need to start with better quality stoneground grits, preferably from an heirloom corn like Floriani, YUM! Completely different experience!
Only once did I gave cheesy grits that were divine & that was at the Greenbrier. Otherwise, what sounds like a good idea, is worse than plain!