Creamy Stone-Ground Grits

Ingredients

• 0.5 cup heavy cream 
• 2 teaspoons kosher salt 
• 2 cups grits white stone-ground
• 0.5 stick butter unsalted cut into pieces
• 4 cups water 
• 4 cups milk whole

Equipment

• bowl
• sauce pan
• whisk
• sieve
• spatula

Directions

1. Bring water and milk just to a simmer in a 4- to 5-quart heavy saucepan. Meanwhile, cover grits with water in a large bowl and whisk vigorously.
2. Let stand 30 seconds, then skim any chaff that has floated to surface with a fine-mesh sieve.
3. Drain grits well in a fine-mesh sieve and whisk into simmering milk mixture.
4. Reduce heat to low and simmer grits, partially covered, stirring often with a heatproof rubber spatula, until grits are tender and thickened to the consistency of loose oatmeal, about 1 1/4hours (stir more toward end of cooking to avoid scorching). If grits become too thick before they are tender and creamy, thin with hot water (about 1/2 cup).
5. Stir in cream, butter (if using), and salt.
6. Remove from heat and keep warm, covered, up to 20 minutes.
7. ·If you can't find stone-ground grits, use regular grits (but not quick-cooking). Regular grits will take less than half the time to cook.·Grits are at their creamiest right after they are made but can be made up to 2 days ahead. Chill, uncovered, until cool, then cover. To reheat, break congealed grits into pieces and whisk in enough boiling water to loosen (up to about 1 cup).
8. Heat over low heat, stirring constantly.