4 tablespoons unsalted butter, plus more, for serving
Kosher salt and freshly ground black pepper
1 cup quick-cooking grits (not instant)
Bring the cream, butter, 1/2 teaspoon salt, 1/4 teaspoon pepper and 3 cups water to a simmer in a medium pot. While whisking, slowly pour in the grits. Reduce the heat to medium-low and cook, stirring occasionally, until the grits are tender and creamy, about 20 minutes. Serve topped with a pat of butter.
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