These could very well be the creamiest and smoothest grits I’ve ever had (and I’ve had a lot of grits).
4 cups heavy cream
1 cup unsalted butter, cut up
1 tablespoon table salt
2 cups uncooked stone-ground grits
Freshly ground black pepper
How to Make It
Combine first 3 ingredients and 6 cups water in a Dutch oven. Bring to a simmer over high heat, stirring often. Gradually whisk in grits. Reduce heat to low, and cook, stirring often, 1 hour or until creamy and thickened. Sprinkle with black pepper.