Stone ground grits only for me. I'm a snob about grits and happily admit it.
I always add butter and usually a little more S and P to plain breakfast grits, especially when out. I've even been known to stir in some half-n-half when out if they are too thick.
I cook them with water, sometimes with a little chicken broth mixed in for breakfast, finished with butter. Dinner grits, like for shrimp and grits, is half and half water and shrimp broth made from shells or chicken broth, with a little heavy cream, about 1/4 cup, mixed in along the way, again finished with butter. You have to make sure to season well while cooking and afterward to get a good flavor. I usually cook my grits for around an hour on very, very low.
If I'm making a grit casserole for breakfast, it gets cheese, as well as the other stuff like sausage, peppers, onions. Grits for shrimp and grits get some cheddar and Parm R.
If I have leftover grits of any kind, I pour them into a greased baking dish, refrigerate overnight, then slice and fry them to make grit cakes and eggs for breakfast the next morning.
I've been wanting to make shrimp and grits for the last few weeks, just haven't felt like cooking much. I found a low country shrimp and grits recipe long ago that looked good and have tweaked it over the years to our tastes.