hominy grits to water ratio, 5:1
bring your water (salted) to a boil and *slowly* add grits. Simmer grits for about 30 minutes.
Serve in bowls with a nice pat of softened butter.
You can also take these grits (prepared, sans butter) and cool them in a greased baking dish. Once cooled, cut them into small squares (couple inches) and dip them in a simple batter of egg & milk. Dredge in flour, shaking off excess, and fry them in bacon grease.
Drain on kitchen paper and serve.
Grits are, in many ways, interchangeable with polenta. As the original poster mentioned, they can be pared with shrimp or other savories, such as cheese (fontina or gorgonzola is a fave), mushrooms or fried green tomatoes.
Dessert versions use sugar and berries w/ a simple syrup.
I like maple syrup in mine as well (Gen Lee is spinning in his grave!).
I also have a recipe for cheese grits souflee, but have never tried it.
Il faut toujours faire l'amour avant, parce qu'apres, c'est pendant