Look for Parmigiano-Reggiano cheese, which adds nutty flavor and an earthy depth to the grits.
2 teaspoons kosher salt
1 cup stone-ground grits
1/4 cup freshly grated Parmesan cheese
2 1/2 tablespoons butter
2 tablespoons heavy cream
How to Make It
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.
We tested with McEwen & Sons Stone Ground Organic White Grits and Yellow Grits.