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How you prepare them all depends on how your going to eat them- breakfast, sweet, savory, cheesey etc. Also, only white grits for breakfast. Yellow grits would be more dinnerish. You're bordering on Polenta at that point. Then you introduce cooking them with broth instead of water. Which reminds me, breakfast grits I always use 50% milk 50% water. Much more creamy. Cook for 20 min at a low simmer. Then turn the heat off and let them sit for 10-15 min with the top on. Then they're done. And never, never instant. Its like comparing Nescafe with fresh ground beans.
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