Don’t waste your time on anything but stone-ground grits, which are superior in every way, from taste to nutrition.
This is a basic recipe for a couple of people, to which many things can be added, the most common being grated cheese.
1/2 cup stone-ground grits
2 cups milk
1/2 teaspoon salt
1 tablespoon butter
Pepper to taste.
Heat the milk and salt, and add grits gradually. Stir regularly for 25-30 minutes, until the grits soften and gain a smooth texture. DO NOT LET THIS BURN, or you may be buying a new pan. Add more liquid as needed. When done, add the butter or other fat (apparently the native Americans of Virginia used bear fat), and pepper if desired. Serve hot.
As a whole grain, stone-ground grits last longer if refrigerated, or even kept in the freezer. Our local brand, McEwen and Sons, is excellent, but just about anyone has access to stone-ground grits these days.
Uses for leftovers are manifold, one of the most common being “Grit Cakes.” If you really get addicted, buy the book Glorious Grits, which was written by Susan McEwen McIntosh.