Buttermilk adds a subtle, creamy tang to the grits.
Bring water, whole 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 2 Tbsp. butter.
Peel and dice pears. Melt 2 Tbsp. butter in a small skillet over medium. Add pears, and cook until softened, about 5 minutes. Stir brown sugar and cinnamon into warm grits. Top servings with cooked pears and your favorite crunchy granola.