Step 1

Place 3 cups water, 1 cup heavy cream, 4 tablespoons of the unsalted butter, and 1 teaspoon kosher salt in a medium saucepan and bring to a boil over medium-high heat. Meanwhile, grate 1 pound sharp cheddar cheese on the large holes of a box grater (about 4 cups).

Step 2

While stirring constantly, slowly pour 1 cup old-fashioned grits into the saucepan. Reduce the heat to low and simmer, stirring frequently, until most of the liquid is absorbed and the grits are tender, about 20 minutes.

Step 3

Add the cheese, remaining 4 tablespoons unsalted butter, and a few drops Tabasco hot sauce. Stir until the cheese and butter are melted. Taste and season with more kosher salt as needed. Serve immediately with more Tabasco, or transfer to a baking dish and keep warm in the oven.