This is correct. 1/4 to 1 ratio of grits to water. Use regular type grits, if you can find them. Not the instant or 5 minute type, you want regular grits that take a little longer to cook. What I do is put the water in the pan, I like to add a little more than a cup so they will simmer longer for a better consistency, use maybe 1 and 1/4 cup of water, put the water in the pan and drop in about half a table spoon of real butter and 1/4 teaspoon of salt, bring it to a boil, then add the grits slowly to the boiling water while stirring with a small wire whisk. Turn the heat to low, just above simmer and keep stirring with the whisk until the boiling stops and settles to a simmer. Put a lid on the pan and stir with the whisk real often, at least once or twice a minute. That should keep the grits from sticking to the bottom of the pan. You can add a little more water if it needs it. The trick is to stir them often on low heat to keep the grits from sticking to the pan. This method should take about 12 to 15 minutes to cook, once the water boils. Then I just put the grits in a bowl with real butter, a little salt and sometimes add cheese. This recipe is just for one serving for me to eat, my wife is from Ohio and will not eat grits, no matter how I try to get her to try them. I grew up in Georgia and have been eating grits all my life.
These or Jim Dandy Old Fashioned are what I use
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