Creamy Grits

Bring the water to a boil. Grab a medium-sized pot and pour in your 4 cups of water. Add the ¾ teaspoon of sea salt. Bring this to a rolling boil over medium-high heat.

Whisk in the grits. Once the water is boiling, slowly pour in the grits while whisking continuously to prevent lumps. Keep whisking until everything is well combined.

Lower the heat and cook. Reduce the heat to low, so the grits are just gently simmering. Cover the pot, leaving the lid slightly ajar, and let them cook for 20 to 30 minutes. Stir them often (every 5-10 minutes) to prevent sticking.

Check for tenderness. Taste the grits. If they aren’t tender or creamy enough, add more water, a tablespoon or two at a time, and keep cooking and stirring.

Stir in the butter. Once perfectly cooked and creamy, remove the pot from the heat. Add the 2 tablespoons of unsalted butter and stir until completely melted and incorporated.

Add the cream (optional but recommended!). Stir in the ¼ cup of heavy cream, adding more if desired for extra richness.

Season and serve. Give them a final taste and adjust seasoning if needed. Ladle into bowls and serve hot.