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.