- 2 cups white stone ground grits
- 2 quarts of milk
- black pepper
- 1/2 cup heavy cream
- In a double boiler combine the grits and the milk. Bring this up to a simmer around the edges.
- Whisk semi-frequently and cook until the grits have expanded and soaked up the milk and are thick. This could take up to two hours.
- Season aggressively with salt and less aggressively with black pepper.
- Off the heat, whisk in the heavy cream.