To try this method, begin with a heavy saucepan in which you’ll soak a cup of grits in about 2 ½ cups of water 🙈 Cover and let sit overnight 🙌 Keep covered and cook in the soaking water, stirring with a wooden spoon while bringing the water to a simmer over medium heat 🤓 In a separate pan, heat 2 cups of water and add a scoop to the grits each time you stir the pot – about every 10 minutes or so. You want those gritty bits to have plenty of water to “swim” in and absorb as they cook. In about 45 to 50 minutes, you’ll have a creamy pot of grits. Salt to your taste and a little butter are all you need. Anson Mills offers a range of stellar grits that can be ordered directly on its website. 
The Grits played an important role in the history of this country. Important part Corn was an easy crop to grow in the South and could then be dried for storage. This is why the South’s history has been so rich in corn. A bowl of grits could tell the history of a place, a family or even a period of time. The South has a variety of corn that is favoured by certain regions. Some like their grits quite thick, while others prefer it very thin and soupy. They can be prepared with milk or water. They are often eaten for breakfast and not for dinner. Some people, however, like the Lowcountry, have been known as to eat grits three meals per day. 
According to the professionals at bonappetit.comSMACNSC, that is all I’m can thinking of. Your start sounds good. It is likely that you had a liquid-to-grits ratio of at least 5:1. You sure did. Next, you BTAB (pronounced “Brought To A Boil”), and whisked. Reduced heat. Whisked. Excellent technique! But if you’re using high quality grits—we love Anson Mills, duh—you’re going to find bits of uneven texture, and that’s a good thing. You will find larger pieces that require more time even after cooking for an hour. Even if you simmer for a while, the smaller pieces won’t be affected. See, grits won’t get mushy like grains—they’ll just get creamier. Keep doing what you’re doing. You can keep the heat low and continue whisking. It was easy for me to recognise when polenta was done. Now I’m doing the same thing with grits. Take a small amount and use your tongue to push the grains between closed teeth. The grains should be able to yield. You should be able to stop them. You must keep going. Revision by Johnny Gonzales, Haifa (Israel), March 30, 2020 
Based on an article new from curedboulder.comAnson Mills Quick Grits are a mix of whole corn and Antebellum Grits, but they have been milled a little finer. Particle size is relative, of course: the rest of the industry would call grits this size “coarse” or “old-fashioned.” And while it is true that any grain milled fine will finish with slightly diminished texture and flavoursrr compared to that very grain milled coarse, Anson Mills quick grits have certain, indisputable advantages: For one thing, they cook faster. Their fine texture makes it easy to use them in recipes like tamales, spoonbread and other Latin-inspired casseroles. Lekeya Miller of Port Au Prince (Haiti) made these revisions possible.