Name: Creamy Stone-Ground Grits
Cook time: 1 hr
Total time: 1 1/4 hr
Yield: Makes 8 servings
Ingredients: 4 cups water; 4 cups whole milk; 2 cups white stone-ground grits; 1/2 cup heavy cream; 1/2 stick unsalted butter (optional), cut into pieces; 2 teaspoons kosher salt

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Creamy Stone-Ground GritsMikkel Vang

"Grits love salt," says Peacock, and his creamy-white, almost milky grits, with yellow and black flecks of coarsely ground corn, demonstrate that it's not saltiness he's after, just perfectly balanced seasoning. Grits usually function as an accompaniment, like polenta or rice, but it's certainly easy to imagine eating a bowl of these on their own, with no more than a pat of butter.

Cooks' notes:

·If you can't find stone-ground grits, use regular grits (but not quick-cooking). Regular grits will take less than half the time to cook.

·Grits are at their creamiest right after they are made but can be made up to 2 days ahead. Chill, uncovered, until cool, then cover. To reheat, break congealed grits into pieces and whisk in enough boiling water to loosen (up to about 1 cup). Heat over low heat, stirring constantly.

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