The first step is to visit your local grocery store and buy a bag of grits. Do not buy instant grits, or five minute grits, but only the bag labeled "regular grits." And, God forbid, do not buy little individual packages of instant grits, which are mostly wheat flour.
Read the directions and use the amounts of water and grits suggested. Put the water into a saucepan which has a lid, but don't cover it yet. Sprinkle in a little salt. Bring the water to a rolling boil, then slowly add the suggested amount of grits, stirring all the while. As soon as the rolling boil returns, turn down the heat to medium, just enough to maintain a slow boil, and let it boil for one minute, stirring all the while to prevent boil-over.
After slow boiling for one minute, reduce the heat to the lowest setting available, let the boil cease, then, and only then, cover the saucepan. It will bubble once in a while, but about every five minutes uncover, stir thoroughly, and recover. Continue that for twenty minutes and you will then have real grits, not the fake instant or five minute junk. (Those have wheat flour added for rapid cooking, so are not real grits.)
Grits may be eaten with just a dab of butter, or a sunny side egg placed on top, or anything else to your liking, gravy, ham, bacon, even salmon. Believe it or not, some people spoon on jelly! (Not Southerners!)
Think of grits as an artist's canvas. They are bare until you adorn them.
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