Regular grits?
Within five minutes even “regular” grits can be enjoyed (plus you can get a 5lb bag for a dollar, 1 1/2 cents/serving where “instant” ones are $2 for ten small pouches, abt 20 cents/serving). For “regular” or “instant”, you have to heat the water anyway, so the time doing that is a wash..
Here’s how I make grits perfectly done every time.
Start by measuring water to grits at a ratio of 3 parts water to 1 part grits and 1/2 tsp seasalt per cup of water to be used. To save some time, you can begin with hot tap water. Your individual taste for salt may vary. Allow 3 tbsp uncooked grits per serving and adjust water per the 3:1 ratio.
Bring water and seasalt to a low boil and turn heat OFF.
Add dry grits slowly while stirring.
Cover and allow to stand for four minutes.
Uncover, stir, serve, and enjoy a Southern staple.