grits, white, not instant
1Heat the water to boiling in a large saucepan over medium heat.
2Pour in the grits very gradually, stirring the whole time to prevent lumps.
3Add 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.
4Grits should be as thick as oatmeal, not runny or stiff.
5If the grits get too thick toward the end of the cooking time, stir in a little hot water.