"Recipe" is really too compicated to describe the process. Buy a box of instant grits (in the same aisle as cooked breakfast cereals), read the back of the box for proportion of water to grits (I hesitate to give exact measurements, because different brands may be slightly different). Boil up the proper amount of water, slowly pour in the proper amount of grits (it will be lumpy if you pour it in too fast), constantly stir. They thicken quickly. Remove from heat and add a spoonful of margarine, cubes of Pepper Jack cheese, chunks of summer sausage or jerkey, pepper (I use a chipotle seasoning) to taste. Add salt if needed. Do not salt water before cooking, because depending on the amount of cheese and sausage, it may be plenty salty. I also add nuts (almonds or peanuts). Not everyone will like nuts in grits. Stir it all, put lid on pot and let sit a few minutes. Grits are sort of like cornmeal - they really expand. A little goes a long ways. Some people first mix the grits in cold water and then add this slurry to the boiling water. This method takes two containers, and I usually only take one pot. I have had good success with simply adding grits to hot water, as long as I pour them in slowly and stir a lot.