by MEGHAN SPLAWN
Made from stone-ground grits and slow cooked to perfection, they’re finished with a generous heap of butter, cheese, and heavy cream. Here’s how to make.
Place water, grits, bay leaves, and salt into a large pot. Bring to a boil.
Immediately remove from the heat, cover, and set aside for 15 minutes.
Cover and return the grits to a boil over medium-high heat. Cook for 20-25 minutes, stirring frequently. Remove from heat.
Remove and discard the bay leaves. Stir in the butter, Parmesan cheese, and heavy cream.
Serve grits with a pat of butter and sprinkle of pepper.