My husband doesn’t understand why finding grits is so difficult in Idaho. Growing up in Oregon I had heard of grits, probably because my dad is from Arkansas. Outside of the South grits are hard to come by. I confess that I don’t really care for grits. I don’t dislike them, but I won’t ask for them. My dearest husband likes to eat grits for breakfast every morning. I was making them on the stove, but he eats more than one serving and less than four (the number of servings in the directions on the box) so I was having to use math to make breakfast and that doesn’t always end well. Sometimes he was asking for more grits and sometimes we had leftover grits. Occasionally the grits were thin and I had to cook them longer with the lid off, or they were too thick and I scorched them. Plus there was a pan to wash. Dishes and I don’t get along. Then I saw that there were microwave directions on the box. I didn’t know if my husband would approve, so I was sneaky the first few times. Now I proudly serve my husband his grits in the bowl I made them in. Consistent results, fewer dishes, WIN! Of course the microwave directions on the box made a tiny amount of thin grits, not what my love wants or deserves. So I had to make some adjustments.
Now, I imagine there is a Southern boy in his cold dorm room crying because the cafeteria at his Yankee school doesn’t serve grits. Well, sweetheart this recipe is for you.

1 cup water
4 heaping tablespoons quick grits (not instant)
salt to taste

Mix together in microwave safe bowl, cook for 1 minute 30 seconds. Stir. Microwave another minute, stir again to make sure there aren’t any lumps. Cook another 30 seconds to 1 minute. At this point you can add 2 tablespoons of cheese if you want cheese grits or add some butter if you have some, let them sit for about a minute. They should be nice and thick. Stir one more time and enjoy!