Step 1

In a large pot or dutch pot over medium-high heat, add the water, white corn grits, and salt and stir until combined. Once it begin to boil, turn off the heat and let the grits sit for 15 minutes so that it soaks a bit. NOTE: See Post for the reasoning for this, etc.

Step 2

Once the time has ended, turn on the heat to medium-high and add the milk, heavy cream, garlic powder, smoked paprika, and cajun seasoning (optional), whisking regularly to avoid lumps or sticking to the bottom. After the first 10 minutes, reduce heat to medium-low so that it can cook more slowly for the ultimate creaminess.

Step 3

In the last 5 minutes, add the butter and cheese, whisking until combined and completely smooth. The grits are ready once it thickens, most of the liquid has reduced, becomes creamy, and the grits are al dente when tested. Remove from heat and serve immediately with your favorite protein.

Step 4

Bon Appétit!