grits, white, not instant
Heat the water to boiling in a large saucepan over medium heat.
Pour in the grits very gradually, stirring the whole time to prevent lumps.
Add the salt, reduce the heat to low (one or two bubbles should rise to the top at a time), and cook, stirring constantly, until tender, about 10 minutes.
Grits should be as thick as oatmeal, not runny or stiff.
If the grits get too thick toward the end of the cooking time, stir in a little hot water.