I have a special request to share, with a select few, my God given talent for the proper preparation of one of nature's most valuable source of nutrition. This secret technique should not be widely disseminated since there some poor souls remaining who have not yet developed an appreciation for this most delectable, uplifting, bodybuilding, sustaining, and healthy of foods and these non-believers are wont to cast aspersions upon this magnificent carbohydrate source and derisions upon the cook. So exercise great care in your decision to share this secret. But I digress. To the matter at hand. First let it be said that the lowly grit is a formidable challenge. A product of grinding dried corn kernels, the grit is flint hard and its contents can only be exposed by steam, with a capital S. The proper use of that steam comprises the secret. Each package of grits contains measurements for water and grits so we will skip that detail because you will ultimately develop your own formula with experience. The water/grits ratio is extremely important because it not only helps in cooking but regulates the consistency of the end product. Frankly I like my grits a little on the thick side so that they absorb butter or gravy better. Some folks like them soupy (runny) for some strange reason. There is obviously a minimum amount of water required to produce the steam necessary to soften the grit, and the real pride in cooking grits is the ability to minimize adding water during the cooking or avoid cooking the excess water off. Since part of the secret to producing enough steam to soften the grit is a covered pot, then obviously there is little water lost to the atmosphere. Cooking off excess water means that you have to set the lid aside and exposure to the atmosphere produces a brittle transparent film around the sides of the pot immediately above the grits line. This film is a by-product of the cornstarch mixing with oxygenated air, a minor inconvenience but does require skimming.  A few words here about the selection of grits. Avoid the quick grits entirely, there is some diminution of flavor in the pre-cooking process.
Purchase the original ground variety. White is fine but there are some varieties of yellow grits that are to die for (properly prepared of course). (Publisher's note, go here to purchase grits if you can't find them locally)  The final ingredient that deserves explanation is salt. A certain amount must be added to the water and cooked "into" the grit with additional added later to suit taste. Grits without any salt are not worth preparing. On the other hand, if you plan to add "red eye" gravy from salt cured ham, it will also contain salt  and the combination may not suit your palate.  Using a quart size pot with vented lid, add the measured water and measured salt and bring to a hard boil. Turn on low and immediately begin adding the grits while stirring with wooden spoon. Stir for a minute and in another minute place lid on pot (timing is important here too since the lid can cause the contents to boil over if the stove eye hasn't cooled down a little). The low setting should provide just enough heat to keep the contents cooking without sticking to the bottom or boiling over. You should be able to complete the cooking process with the low setting. The grits will require stirring several times and you will note that they become thicker each time. About this time it will become apparent visually if you have enough water or not. Add sparingly when required, remembering that the eye setting is on low and too much cold water may reduce the all-important production of Steam. I've never timed this process so can only guess that about 10 minutes is adequate.
If you have been preparing other accoutrements you probably will not take note of the time either. Besides, grits are very forgiving and can be kept in a vented pot on a low eye setting for several hours.  Originally, butter or gravy was the condiment of choice but concessions have been made to margarine recently.  Living in a country blessed with many freedoms we cannot prohibit the use of other "toppings" and so we can only ask those who wish to defile their grits that they warn the rest of us and we will have the option to turn away.  A final suggestion is most important in order to complete your grits experience. Among the many fine attributes of grits is a quality unrelated to its food classification. Grits, in the cold dried state have an adhesion characteristic exceeded only by Super Glue. As soon as you empty the cooking pot, place it and the spoon in the sink and fill with cold, I repeat cold, water. That cold water stops the adhesion action. When you have finished eating, do the same with any plates, bowls, and utensils that came in contact with the grits. No, you do not have to worry about your stomach, the acid there also neutralizes the process (although I have heard it said many times that grits for breakfast "sticks" with you awhile). Anyway, treasure the moment and enjoy your grits experience.
RATTLER