Photo: Alison Miksch; Styling: Buffy Hargett Miller
Look for Parmigiano-Reggiano cheese, which adds nutty flavor and an earthy depth to the grits.
Makes 4 to 6 servings
Bring salt and 1 qt. water to a boil in a medium saucepan over high heat. Whisk in grits, and cook, whisking constantly, 45 seconds. Return mixture to a boil. Cover, reduce heat to medium-low, and cook 20 minutes or until grits are tender and liquid is absorbed. Stir in cheese and butter. Stir in cream, and serve immediately.