Creamy Stone-Ground Grits
- 2 tablespoons unsalted butter
- 1 cup whole milk
- 1 cup coarse stone-ground white grits
- ¾ teaspoon salt
- 4 cups water
- ¼ teaspoon black pepper
Bring water, salt, and 1 tablespoon butter to a boil in a 3- to 4-quart heavy saucepan, then add grits gradually, stirring constantly with a wooden spoon. Reduce heat and cook at a bare simmer, covered, stirring frequently, until water is absorbed and grits are thickened, about 15 minutes. Stir i...