4 cups water
1 teaspoon salt, (optional)
1 cup quick grits
BRING water and salt to a boil in medium saucepan; slowly stir in grits. Cover; reduce heat to low. Cook, stirring occasionally, for 5 to 6 minutes.
POUR grits into 9 x 5-inch or 8 x 4-inch loaf pan; refrigerate for 1 hour, or until firm. Remove from pan and cut into 1/2-inch thick slices.
GREASE large skillet. Fry slices over medium heat for 4 to 5 minutes on each side or until lightly browned.