Finding it can be a challenge depending on where you live. You’ll find lots of good choices in the south but diddley in some other regions. Get the best you can in a good local store or anticipate and order stone-ground grits through Amazon.com or direct from one of the sources mentioned in my article. Stone-ground grits will be best, but I recently tested Quaker “Quick Grits,” (not instant) and it was acceptable after I “fixed ‘em up.” There are so many choices. Select yours and follow the directions on the package.
But, here’s what I would do differently. Cook them in low-sodium chicken broth and add no extra salt. The salt in the packaged low-sodium broth will flavor them nicely. Cook the grits slowly. I find almost all directions result in the liquid cooking off before the grits is ready. If it seems as though your grits has cooked too fast, just add more liquid and keep stirring. Al dente is not good with grits unless you like sand in your food. You want it soft and about the same consistency as slightly loose mashed potatoes. When it is about ready, be creative. Add butter and cheese to your taste.
For a large serving or two I use two to three tablespoons of butter and about three ounces of Velveeta. (Yeah, I know, but I believe if you don’t add enough fat to carbohydrates you gain weight on only one side of your body.) I use a lot of fresh ground black pepper and a few dashes of Tabasco. I know the proportions are right when a smile forces itself onto my face. You can use Velveeta or the cheese of your choice. My pre-vegan wife preferred Cabot’s Monterey Jack with Habanero peppers because she’s a hot babe. Here’s a basic recipe:
Bring broth to a boil and slowly add grits stirring thoroughly as you go. Turn heat down to a simmer and cook grits for 5 minutes stirring regularly. Taste for texture and consistency and continue for a minute or two longer if required. When grits have reached the proper consistency, add butter and Velveeta, stirring briskly until all is melted. Add seasoning to taste.