Step 1

Bring water to brisk boil in large saucepan, then slowly stir in grits and salt.

Step 2

Reduce heat to medium-low and cover saucepan with lid. Stirring occasionally, cook approximately 5 minutes, or until thickened.

Step 3

Remove lid. Stir in butter and ¼ cup of half and half. Continue stirring, adding remaining half & half in one tablespoon increments. Stir until mixture thickens and begins to sputter slightly. This should happen quickly, about the same time you finish stirring in cream.

Step 4

Taste grits and add more salt, if desired. Stir in cheddar cheese until melted and smooth. Top with additional shredded cheese (optional) and serve hot.

Step 5

Bring 4 cups salted water and 1 tablespoon butter to boil in large saucepan.

Step 6

Slowly add in stone-ground grits. Stir constantly to avoid lumps.

Step 7

Add ½ teaspoon salt and partially cover saucepan with lid. Reduce heat to medium or medium-low. Simmer mixture approximately 15 minutes, stirring occasionally to prevent sticking. Note: grits should simmer, bubbling slightly but not violently. My stove runs hot so I usually simmer on medium-low.

Step 8

Remove lid and stir in remaining butter and ¼ cup of half and half. Continue stirring, adding remaining half and half in 1 tablespoon increments, until mixture thickens and begins to sputter slightly, approximately 15 minutes.

Step 9

Taste grits and add more salt, if desired. Stir in cheddar cheese until melted and smooth. Top with additional shredded cheese (optional) and serve hot.