Grits

1.In a medium-sized heavy-bottomed saucepan, combine the water, whole milk, and 1 teaspoon of salt. Bring the mixture to a rolling boil over medium-high heat.

2.Once boiling, slowly whisk in the grits. Reduce the heat immediately to low, ensuring the mixture is just barely simmering. Continue to whisk for 1 minute to prevent clumping.

3.Cover the saucepan and simmer the grits, stirring every 5 to 7 minutes to prevent sticking. Stone-ground grits will take approximately 30 to 45 minutes, while quick-cooking grits will take about 5 to 7 minutes. The grits are done when they are thick, creamy, and the grains are tender.

4.Remove the saucepan from the heat. Stir in the unsalted butter until fully melted and incorporated.

5.Add the shredded cheddar cheese and heavy cream. Stir vigorously until the cheese is completely melted and the grits are smooth and velvety.

6.Taste the grits and adjust seasoning with additional salt and the freshly ground black pepper as needed.

7.Serve immediately while hot. If the grits become too thick upon standing, stir in a splash of hot water or milk to reach the desired consistency.