Emeril's Charleston-Style Grits

Rich, smooth grits cooked in water then enriched with milk, cream, and a generous amount of butter - no cheese, just luxury.

Ingredients

• 6 cups water

Salt to taste

• 1 1/2 cups quick-cooking or old-fashioned grits (not instant)
• 2 cups milk
• 1 cup heavy cream
• 8 tablespoons butter
• Freshly ground black pepper to taste

Directions

1. Bring the water to a boil in a large, heavy saucepan.
2. Add a generous teaspoon of salt and the grits, stirring with a wooden spoon.
3. When the grits thicken, add the milk, cream, and butter and return to a boil.
4. Reduce to a simmer, cover, and cook 45 minutes to 1 hour until tender, smooth, and creamy. Season with salt and pepper.

Notes

Recipe by Emeril Lagasse (emerils.com).