Concur on the stone ground. I recommend Nora Mills.
http://www.noramill.com/store/index.php?cPath=48
Instant grits should be banned by thinking folks as a culinary abomination.
A little known secret is that modern Japanese rice cookers run on the porridge cycle are *great* for making grits. It takes longer, but you don’t have to be on top of them stirring.
http://www.amazon.com/Zojirushi-NS-LAC05XT-Cooker-Warmer-Stainless/dp/B005FVROW6/ref=pd_sbs_k_2
Finally, it just so happens I had a nice resort banquet meal last night. The filet, instead of being on a bed of mashed potatoes, was on a bed of perfect stone ground grits with a nice mushroom gravy. It worked nicely.
Ok, that’s an evil suggestion. I might have to ask Santa Claus for one of those for Christmas. My Cajun kin already have those.