GRITS

Heat and soak the grits. Place 4 cups water, 1 1/2 cups grits, 2 dried bay leaves, and 1/2 teaspoon kosher salt in a large pot or Dutch oven and bring to a boil over high heat. Immediately remove from the heat, cover, and set aside for 15 minutes. Meanwhile, prepare the butter and cheese. Prepare the butter and cheese. Cut 8 tablespoons unsalted butter into 8 pieces and grate until you have 1/2 cup Parmesan cheese. Boil the grits. Uncover and return the grits to a boil over medium-high heat. Cook, stirring regularly with a whisk and scraping the bottom to prevent clumping or burning, for 20 to 25 minutes. Finish the grits. The grits are ready when most of the water is absorbed and the grits are al dente (tender with a toothsome bite). Remove from the heat. Remove and discard the bay leaves. Stir in the butter, cheese, and 1 cup heavy cream just before serving. **Soak your grits before cooking. This is a tip I learned from Southern chef Sean Brock. When you soak your grits overnight, they cook faster and taste creamier, but since a grits craving can be swift and without warning, you can also do a quick soak of stone-ground grits by bringing the grits and water to a boil, removing them from the heat, covering the pot, and resting them for anywhere between 20 minutes and one hour. You’ll then finish cooking them slowly on the stovetop. **Finish with cream, butter, and cheese. Some folks say that Southern grits are always cooked with milk, but my husband’s 89-year-old grandmother, MawMaw Beattie, taught me that it is much better to cook your grits in water and finish them with cream, butter, and milk. She started doing this to make leftovers easier to reheat — she didn’t have to worry about burning the milk-cooked grits, and she could loosen the cold grits with the cream and butter. The taste of grits finished with cream is divine, and you get to avoid the cooked-milk flavor of other methods. Serving Southern Grits We always add cheese to our grits for serving — either Parmesan or sharp cheddar — but you can certainly skip this altogether and still have Southern grits! We often eat these grits as-is for breakfast (or topped with a fried egg or crumbled sausage). But they also make a delicious bed for beans or sautéed greens, and are a welcome side for weeknight dinners and holidays, too. 4 cups water 1 1/2 cups stone-ground corn grits, such as Anson Mills 2 dried bay leaves 1/2 teaspoon kosher salt 8 tablespoons (1 stick) unsalted butter 2 ounces Parmesan cheese 1 cup heavy cream