Ingredients:

  • 4 cups (950 ml) water
  • 1 teaspoon (6 g) salt, plus more to taste
  • 1 cup (160 g) stone-ground grits, course or medium ground
  • 4 tablespoons (56 g) unsalted butter
  • 1/2 cup (120 ml) heavy cream
  • 1/4 cup (28g) grated sharp cheddar cheese (optional)
  • freshly ground black pepper, to taste (optional)

Instructions:

  1. In a medium saucepan, bring water and salt to a rolling boil over medium-high heat.
  2. Gradually whisk in the grits, ensuring there are no lumps. Reduce heat to low.
  3. Cover the saucepan and simmer for 20-25 minutes, stirring frequently (every 5 minutes or so) to prevent sticking. The grits should thicken and become creamy.
  4. Once the grits are cooked, remove from heat. Stir in the butter and cream (and cheese, if using) until melted and well combined.
  5. Season with additional salt and pepper to taste. Serve immediately.