Southend Brewery and Smokehouse Charleston Grits

  • 4 cups heavy cream
  • 4 cups water
  • 1/4 lbs (1 stick) butter
  • 2 cups grits (not instant)
  • Salt and white pepper, to taste image placeholder

In a deep, heavy-bottomed pot, bring cream, water and butter to a boil.

Slowly sprinkle grits over boiling liquid, stirring constantly to prevent lumps. Reduce heat to medium-low and cook, stirring frequently, 20 to 30 minutes, until grits have thickened to desired consistency. Season to taste with salt and white pepper.

Makes 6