Anson Mills are my favorite,followed by Nora Mills in Georgia. The staple breakfast growing up, was sausage and gravy over grits, or liver mush (or liver pudding) and grits. (Liver mush and liver pudding are pretty well confined to a small region of NC and SC. The difference between them is liver mush uses corn meal as a thickener, and liver pudding uses rice).
Any grits from the grocery store is not worth eating, and cooking is kind of like the basics of doing bbq--low and slow. Soak overnight, and simmer slowly for at least an hour.