Real grits can vary a LOT, depending on how they're ground. I have some
"stone ground" "gourmet" grits that take damn near an HOUR and use WAY
more water than say, Uncle Ben's Old Fashioned Grits.

Fortunately, it oesnt really matter, because you CAN add more water as
needed. (UNlike rice!)

Start with a three-to-one, then ttaste them when that water is absorbed.
If they're still tough, add another cup and keep doing that until
they're right.

You dont add the cheese and Jals until they're almost done, anyway, so
just go for it.

You cant mess grits up.

Lass