Rule of thumb for perfect grits: 4 parts water to 1 part grits. I'm using 1/2 cup grits and 2 cups of water for a large single serving.
Add 2 cups of water to a small saucepan. Put the heat on highest setting until the water boils.
Add 1/2 teaspoon of salt to the water. I start with this much and usually add more when the grits are almost done.
You need 1 or 2 tablespoons of butter or margarine. I'm using salted sweet cream butter.
Have your salt and pepper on hand.
When the water is boiling, add your grits and begin stirring while you turn down the heat to a slow simmer for about 5 or 6 minutes.
When the cooked grits have thickened, taste to see if you have enough salt. Also add pepper if you like.
I've added 2 tablespoons of butter.
And if you like cheese, a single slice if Kraft American cheese is nice. Be sure to stir it until completely melted.
I pour my grits onto a large dinner plate. It cools more quickly, but you can also use a cereal bowl.
A cup of coffee and a large plate of grits makes a great breakfast.