Buttermilk Stone-Ground Grits

Bring water, milk, and salt to a boil in a medium saucepan over medium-high. Gradually whisk in uncooked grits; return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until creamy and thickened, 25 to 30 minutes. Remove from heat, and stir in buttermilk and butter. Cover and keep warm until ready to serve.

Stir-ins and Toppers:Spiced Pumpkin: Stir 1 cup canned pumpkin, 2 tsp. pure maple syrup, 3/4 tsp. black pepper, and 1/2 tsp. pumpkin pie spice into warm grits. Sprinkle servings with spiced pecans.Hatch Chile Breakfast Bowl: Stir 2 (4-oz.) cans diced hot Hatch green chiles, drained, and 8 oz. Monterey Jack cheese, shredded (about 2 cups), into warm grits. Top each serving with a fried egg, pico de gallo, and fresh cilantro leaves.Pear-Granola: Peel and dice 2 large pears. Melt 2 Tbsp. unsalted butter in a small skillet over medium. Add pears, and cook until softened, about 5 minutes. Stir 4 to 5 Tbsp. light brown sugar and 1/2 tsp. ground cinnamon into warm grits. Top servings with cooked pears and your favorite crunchy granola.Caramelized Onion and Pancetta: Cook 4 oz. diced pancetta in a large skillet over medium, stirring often, until browned and crisp. (You will have about 1/2 cup cooked pancetta.) Remove with a slotted spoon, reserving 2 Tbsp. drippings in skillet. Chop 2 medium-size sweet onions. Cook in reserved drippings over medium-high, stirring constantly until caramelized, 15 to 20 minutes. Stir in 1 1/2 Tbsp. minced fresh sage. Stir onions and pancetta into warm grits. Sprinkle servings with crumbled blue cheese.Country Ham and Shrimp: Stir 3 oz. Parmesan cheese, grated (about 3/4 cup), into warm grits. Toss 1 lb. peeled and deveined raw medium-size shrimp with 3/4 tsp. Creole seasoning. Cook 1/2 cup chopped country ham in 2 Tbsp. unsalted butter, melted in a small skillet over medium-high, stirring constantly, just until beginning to brown, about 3 minutes. Stir in shrimp and 2 garlic cloves, minced; cook, stirring constantly, 2 minutes. Stir in 1/2 cup sliced scallions, 1/4 cup chicken stock, and 1/4 cup dry white wine, and cook until shrimp just turn pink and liquid is reduced by about half, about 2 minutes. Serve shrimp mixture over warm grits.Roasted Tomato and Garlic: Halve 1 1/2 (10-oz.) containers grape tomatoes. Toss together tomatoes, 1 Tbs