- 2 3/4 cups water
- 2/3 cup quick-cooking grits
- 2 tablespoons heavy cream
- 2 tablespoons unsalted butter
- 4 ounces sharp white Cheddar cheese, grated
- 1½ teaspoon kosher salt
- Pinch of white pepper
In a medium saucepan, bring the water to a boil. Whisk in the grits, reduce to a simmer, and cook, stirring constantly, until the grits are fully cooked and thick like mush, about 4 minutes. Stir in the cream, butter, cheese, salt, and white pepper.
Cover and keep warm over very low heat until serving.