1 cup water, or more
1 cup milk, or more
½ cup regular or stone-ground girts
salt
1/8 cup heavy cream
2 tablespoons unsalted butter

Heat the water and milk in a heavy-bottomed saucepan, until just simmering.

While the milk is heating, put the grits into a mixing bowl and cover with cool water.
Stir the grits assertively so that the chaff floats to the top. Skim the surface carefully
and remove the chaff. Drain the grits in a fine strainer (if you are using regular grits,
skip this step). Stir grits into the simmering water and milk. Cook, stirring often until
the grits are tender to the bite and have thickened to the consistency of thick oatmeal.
As the grits thicken, stir them more often to keep them from sticking and scorching.
Regular grits are done in about 20 minutes, but stone-ground require an hour or a little
more to cook, and you will have to add additional milk and water as needed.

Season the grits generously with salt and stir in the cream and butter. Remove from
heat and let rest, covered until serving. Serve hot.

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