Breakfast grits: I cook them in lightly salted water and top them with butter. A simple canvas against which eggs, sausage, and bacon can shine. I like quick grits for breakfast over the coarser stoneground. (Note: “quick” grits is the cooks in 5-7 minutes stuff, not the abomination that is “instant” grits.)
Dinner grits: Cook with chicken stock and sometimes finish cooking with milk. Top with shrimp or fried pork chop. This is where I may use coarser stone ground grits but I was raised on the fine ground stuff so that’s what I usually keep in the house.
Leftover grits: Slice into 1/2 inch patties and pan fry in a buttered, nonstick skillet. Fancy people dredge the slices in flour/eggwash/flour before frying.