How to Cook Stone-Ground Coarse Grits on the Stove-top

This recipe works well with any mill's coarse grits, but please note the following:

Cooking times vary because of coarseness of grind and corn variety.
People have varying tastes in regards to how done they like their grits (I like mine completely soft).
When the grits are the softness and texture you like, there is no need to continue cooking them. Butter and maybe salt them and eat!
One-half cup of water or stock can be exchanged for approximately a half cup of heavy cream, milk, etc., added in thirds during cooking.
Makes around 3 cups. Can be halved, doubled or tripled easily.
Time: Up to an Hour. Yes, an hour. Please don't stir the grits every minute of that hour.
Ingredients: 1 Cup of Stone Ground Grits, 3 Cups of water or stock (keep some extra for later, hot liquid works best). 1 Teaspoon salt.

Combine 1 cup of grits with 3 cups of water, stock, or a combination in a pot.
On high heat, stir the mixture a minute or so with a wooden spoon or whisk. Reduce heat to a simmer.
Using a fine tea strainer, strain any floating particles off of the top while slightly tilting the cooking pot. Take care not to scoop up the grits in the bottom of the pot!
Add 1 teaspoon of salt per dry cup of grits (adjusted to personal taste).
Return to high heat, continue stirrin (don't burn yourself. Once the grits boil, reduce heat to low and stir every few minutes, taking care to loosen the grits on the bottom of the pot. Don't rush and burn the grits on the bottom!
Cook grits at a low-medium temp until they soften. If grits “firm up” before they soften, slowly add some water or stock (keeping a pot of hot water or stock simmering on the stove is very helpful).
Finish with salt, butter, and liberal amounts of cheese if desired (and whatever else you like in your grits--the list is practically endless!).
Enjoy!