- 1 cup stone-ground white corn grits
- 2 cups chicken stock, plus more if necessary
- 2 cups half-and-half
- 1 cup grated Gruyere
- 1 to 2 tablespoons bacon drippings, optional
- Kosher salt and freshly cracked black pepper
Put the grits in a large bowl, fill with water and stir. Let the grits stand for about 5 minutes for the bran to rise to the surface; pour off the bran and excess water and set aside.
Bring the stock and half-and-half to a boil, over high heat, in a medium heavy-bottomed pan and slowly whisk in the grits. Reduce the heat to medium-low and cook, stirring often, until thick and creamy, about 45 minutes. If the grits get too thick, stir in additional hot stock or water to loosen and thin.