I use cream, broth, water, or cream, water…you have to season the liquid before adding the grits because it’s hard to season properly once you add the grits. YOU MUST….I mean must, stir the grits for about the first 2 minutes as you slowly add them to the hot liquid…This pops the grits open…So start off on high, slowly stir in grits, whisk for 2 minutes after adding grits, reduce heat to low, cover, add more liquid if needed…cook about 30-35 minutes…and buy good grits…don’t be afraid to add more liquid if needed…a lot of people think they can’t but you must sometimes….and don’t forget the real butter…the real key is season the liquid…and pop those grits open when first adding them…hope this helps…