Rinse 1 cup grits under cold water (optional)
Bring 4 cups water or milk (or a mix) to a boil
Add 1/2 to 1 tsp salt to the boiling liquid
Slowly whisk in 1 cup grits to prevent lumps
Reduce heat to low and stir frequently
Cook until tender:
Quick grits: 5–7 minutes
Regular stone-ground grits: 20–30 minutes
Fine grits: 5–10 minutes
Stir in butter (about 2–4 tbsp) and adjust salt to taste
For creamier grits, stir in extra milk or a splash of cream
Optional: stir in shredded cheese (cheddar, pepper jack) and/or black pepper
Serve hot with toppings like shrimp, eggs, gravy, bacon, or cheese