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I finally used up the remainder of an 11-year-old packet of yellow stone-ground grits, after looking up some recipes. It actually tastes quite good this way, savory and somewhat creamy:
2/3 cup grits
5x that amount liquid; half soymilk and half water (1 + 2/3 cup of each)
2 vegetable bouillon cubes
I heated the water and soymilk and dissolved the bouillon cubes in it.
After bringing the liquid to a boil, I whisked in the grits and turned the temp to low.
I simmered the grits for an hour, stirring every few minutes to keep it from sticking to the bottom of the pot.
After removing it from the heat, I stirred in 2 tablespoons of non-dairy butter.
2/3 cup grits
5x that amount liquid; half soymilk and half water (1 + 2/3 cup of each)
2 vegetable bouillon cubes
I heated the water and soymilk and dissolved the bouillon cubes in it.
After bringing the liquid to a boil, I whisked in the grits and turned the temp to low.
I simmered the grits for an hour, stirring every few minutes to keep it from sticking to the bottom of the pot.
After removing it from the heat, I stirred in 2 tablespoons of non-dairy butter.