This grit recipes screams southern, it is a perfect base for classic shrimp and grits or a brekfast side dish.
To a cast iron skillet add 2 cups of water, 3/4 Cup Stone Ground Grits and 1/2 Tsp Kosher Salt and bring to a boil. Remove from heat, cover and let stand for 5 minutes while you do your prep.
Cut 4 Tbsp of Unsalted Butter into 1 Tbsp pieces, Grate 1/2 Cup Smoked Gouda with a box grater. Measure out 1/2 Cup Heavy Cream.
Remove the lid and bring the grits back to a boil reduce heat and stir for 25 minutes.
Remove from heat stir in the butter, the Cheese and the heavy cream. Stir until they are all incorporated and serve while hot.