Creamy Grits
from chef Ken Harnad of the Boar's Head Inn
Serves 4

2 cups water
4 tablespoons salted butter
1 cup stone-ground grits
2 to 3 cups equal parts milk and half-and-half
Salt and freshly ground pepper to taste

1. Bring the water and butter to a boil in a heavy saucepan. Stir in the grits slowly and return to a boil. Reduce heat and simmer until most of the water is absorbed, stirring constantly.
2. Add 1 cup of the milk mixture, and turn the heat to low. As the liquid evaporates, add more of the milk mixture, stirring frequently, and cook until the grits reach the desired consistency. Total cooking time should be at least an hour.