I make my grits the old fashioned way. While boiling up some deep well water in our electric tea kettle I tear open a one ounce packet of Instant Grits and pour them into a small bowl. When the water comes to a boil I add exactly four ounces to the grits. I stir 'em to get a nice, smooth consistency. The Ten Commandments of Grits forbids the pouring on of all syrups, sugar, and eating with a spoon.
Toppings are limited to butter, salt, and cheese in specified amounts.
I bite my thumb at them. I dribble on olive oil, salt, pepper, and sometimes a dash of Wild Cajun spices. Other times I substitute raisins, for variety. And I use a spoon every time. I tried maple syrup just this week.