- 2 cups stock
- 2 cups milk plus more as needed
- 1 cup stone-ground grits
- Kosher salt
- 1/4 cup heavy cream
- 2 tablespoons butter
- 1/2 lb St. Andre cheese
- Heat 2 cups each of stock and milk in a heavy-bottomed saucepan until just simmering. We used shrimp stock made from the shells of the shrimp we planned to serve with the grits.
- If your grits have chaff, you'll need to remove it. While milk is heating, put grits in a large mixing bowl and cover with cool water. Stir grits aggressively so the chaff floats to the top. Skim the surface carefully to remove the chaff. Drain the grits in a fine strainer and slowly add them into the simmering water and milk, stirring constantly.
- Cook, stirring often to keep them from sticking and scorching, until the grits are tender to the bite and have thickened to the consistency of thick oatmeal. Stone-ground grits may require an hour or more to cook and may require the addition of more milk during cooking. Typically we're happy with our stone-ground grits in about thirty minutes and regular grits in about twenty.
- Season grits generously with salt. Stir in cream, butter, and cheese until completely melted.
- Remove from heat and let rest, covered, until serving. Serve hot.
Based on a recipe from The Gift of Southern Cooking by Edna Lewis and Scott Peacock.