Pretty good. The directions were nice and clear for a Yankee who had never made grits before. One the advice of our southern native boarder I added some black pepper. They came out just a little on the runny side, but quite tasty. I think that next time I'll zip it up a bit with some herbs, use ham broth instead of water, or maybe use a mix of Parmesan and cheddar instead of just the cheddar. A good starting point recipe to work on as I add grits to the dinner rotation.