4 cups water

4 cups whole milk

2 cups grits (I like to use the stone-ground grits)

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1 stick unsalted butter

1 cup heavy cream (optional)

A large bistle of shredded smoky cheddar cheese ( I like to use maple smoked Cabot…even though it is a Yankee cheese)

2 tsp kosher salt

(finish with paprika)

Bring the water and milk to a simmer. In another bowl cover the grits with water and whisk. Let the grits stand 30 seconds and then skim off anything that has floated to the top. Drain the grits and then whisk into the simmering milk. Reduce the heat to low and simmer partially covered for 1 hour and 15 minutes. Now this is the important part! Grits is a jealous grain and you must give it constant stirring attention. Keep stirring until you see the grits take on that divine consistency that others have described as not too runny and not too thick. When they are ready, stir in the cream, butter, salt and cheese. Serve with a nice sprinkling of coarse sea salt, shredded cheddar and paprika.

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