Grits

INGREDIENTS:


3 cups water
1 1/2 cups grits, white (not instant)
1 tablespoon salt

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. Serve hot.