Photo: Alison Miksch; Styling: Buffy Hargett Miller
Look for Parmigiano-Reggiano cheese, which adds nutty flavor and an earthy depth to the grits.
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.
Chef's Notes
We tested with McEwen & Sons Stone Ground Organic White Grits and Yellow Grits.
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