grits available here. This is gonna take an hour to an hour and a half.
1 Cup Grits, 4 Cups water, 2 tsps kosher salt, 2tbsp butter, 4 ounces Triple Cream Cheese
I use this.
Creamy grits, like creamy risotto, demand a lot of stirring and a lot of time. I also happen to like a lot of butter. And that got me to thinking about risotto making and grits. A risotto pan is perfect for keeping heat even and keeping grits from sticking to the bottom of the pan. Last week a half wheel of triple cream cheese was left over from a party and I wondered if it would work with grits. Not because I know food -- I just didn't want the cheese to go bad.
The first time, I microwaved the cheese and added it after 60-70 minutes, and stirred for another 10 minutes. There was a huge and deep mouthful of butter. Maybe too much. I tried it again and added slices of cheese without the rind. Still buttery but not overwhelming. This is a bit over the top and, to that end, it pairs perfectly with champagne. It's for a celebration -- Like having power and a toilet that works.