The short answer: 3.5 cups water to 1 cup grits. Presoak for 30 minutes to an hour, if you’ve got the time. Generously salt and bring to a simmer, give a whisk, turn down to low, and let percolate until creamy, whisking regularly to keep from clumping or sticking. Finish with a knob of butter or a splash of cream. For a more detailed recipe, click here. For Rachael Ray's Chorizo and Shrimp Cheesy Grits, click here.