Ashen grits were made to preserve the grain through the winter and spring, when temperatures often stayed in the 70s and 80s. This processing was of course unnecessary up north. I now sell tons of the best grits I've ever eaten. They can be used just like pasta or rice. Not only local home cooks and restaurateurs, but also cooks throughout the country have added real grits to their menus, so that old southern favorites like Lowcountry shrimp and grits have reentered the culinary vernacular as if they had never been missing.
Some people cook their grits for a long, long time.
It's true that the longer they cook, the creamier they become. You can put them in a slow cooker overnight, and they'll be delicious. But you can easily cook grits in less than 30 minutes if you're willing to watch the pot and stir occasionally. The chilled grits are then unmolded, cut into portions, dusted with flour or cornmeal, and pan-fried like polenta. Basic recipes for grits and grits cakes follow.