Adapted from google.com
cup white hominy grits
tbsp unsalted butter (If you use salted butter, adjust the salt amount)
⅛ to ¼
tsp cayenne pepper (adjust to taste).
Fresh parsley, finely chopped (optional)
Heat the water to boiling in a heavy medium saucepan. Add salt and stir in the grits - a little at a time. Bring to a boil again - then, reduce the heat, cover, and simmer for 25 minutes, stirring occasionally. When the grits are cooked, prepare the red-pepper butter. Melt the butter in a small skillet and add the cayenne pepper - blend well. Pour the hot butter over the grits before serving. Garnish with a little chopped parsley.