Grits

1 pound Anson Mills coarse white grits (stone ground grits)

1 ½ cups heavy cream

4 ounces cream cheese, softened

2 ounces butter

Salt, to taste

To reduce the cooking time, soak the grits in water in the refrigerator overnight or up to three days. It’s not necessary to soak the grits, but it will save you a heck of a lot of time when you go to cook them.

Bring the heavy cream, about 4 cups of water, and some salt (start with 1 ½ teaspoons of salt) to a boil. Add the grits. Cook over medium heat, stirring almost constantly, until the starch forms.

Lower the heat and simmer until the grits have reached the desired tenderness, stirring occasionally. (If you’ve never cooked grits before, you may want to stir more than occasionally. Grits can burn and stick to the bottom of the pot.)

When the grits are almost done, add the cream cheese and butter. Stir constantly until completely incorporated. Add more salt, if necessary.

Note: If you don't have cream cheese, you can substitute goat cheese. It's absolutely delicious!