Prep Time: 10 minutes | Cook Time: 20 minutes
- 1 1/2 tsp salt
- 1 cup stone-ground grits
- 1/4 cup finely grated Parmesan
- 3 Tbsp butter
- 2 Tbsp heavy whipping cream
In a saucepan over medium heat, boil 4 cups of water with the salt. Once boiling, whisk in grits and cook, whisking constantly for 1 minute. Return to a boil. Reduce heat to medium-low, and cook until grits are tender, about 20 minutes.
Whisk in parmesan and butter. Remove from heat and stir in heavy cream. Top with a pat of butter if desired.
Add a bit of fresh cracked pepper to bring out the nuttiness.
This dish is best served immediately.
Looking for another side dish? We love our Slow Cooker Red Beans and Rice.