Frank Stitt's Creamy Grits

  • 4 cups water, preferably spring water
  • 1 1/2 teaspoons Kosher salt
  • 1 cup yellow stone-ground grits
  • 2 tablespoons unsalted butter, or a little more if desired, at room temperature
  • 1/4 cup freshly grated Parmigiano-Reggiano or Grana Padano cheese, plus more if desired
  • Kosher salt and freshly ground white pepper
  • Hot sauce, such as Tabasco or Cholula

In a medium saucepan, bring the water to a boil. Add the salt, then whisk in the grits in a slow, steady stream, whisking constantly to prevent clumps and thoroughly mix in the grits. Bring to a boil whisking, then turn the heat down to low and summer for 45 minutes to 1 hour, stirring occasionally with a wooden spoon until the grits are thickened and tender.

Add the butter and Parmigiano, stirring to combine, and add the salt, white pepper, and hot sauce to taste. Taste and add more butter, cheese, and/or salt if desired. Serve immediately.

Makes 4 servings.