- 6 cups water
- Salt, to taste
- 1 1/2 cups quick cooking or old-fashioned grits (not instant!)
- 2 cups milk
- 1 cup heavy cream
- 8 tablespoons butter
- Freshly ground black pepper, to taste
- In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine. When grits thicken add milk, cream and butter and return to a boil. Reduce heat to a simmer, cover sauce pan and cook for 45 minutes to one hour, until grits are tender, smooth and creamy. Taste and season with salt and pepper.