For properly cooked grits, organize 2 cups water, 1 1/4 cups milk, 1 teaspoon salt, 1 cup quick cooking grits (not instant) and 1/4 cup of butter. Bring water, milk and salt to boil on the stove, and add grits, cooking for approximately 30 minutes.
Once the milk, water and salt achieve boiling, add grits gradually, making sure to stir as you go. After all the grits are added, keep stirring until they are well integrated into the liquid. Next allow the pan to return to a boil, then reduce heat to a simmer, making sure to place a lid on the pan to trap moisture. Finished grits have essentially the same texture as stiff cream of wheat. If yours become too thick, simply add water, a teaspoon at a time, stirring until consistency balances.
To enhance flavor, consider salting your grits when dry, as cooked grits are incapable of absorbing more salt. Additionally, some purists insist that the creamiest grits are produced by using a whisk to stir rather than a spoon. The whisk actually helps the grits release their starches. For savory applications, cheese provides an excellent compliment to grit side dishes, with sharp cheddar, Gouda and Parmesan being popular selections. Finally, for optimal flavor, consider stone-ground grits. While some varieties may take longer to cook (up to 45 minutes), they are also known for having the freshest, most intense corn taste.