Creamy Stone-Ground Grits
['4 cups water', '3/4 teaspoon salt', '2 tablespoons unsalted butter', '1 cup coarse stone-ground white grits*', '1 cup whole milk', '1/4 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 in 1/2 cup milk and simmer, partially covered, stirring occasionally to keep grits from sticking to bottom of pan, 10 minutes. Stir in remaining 1/2 cup milk and simmer, partially covered, stirring occasionally, until liquid is absorbed and grits are thick and tender, about 35 minutes more. (Grits will have a soft, mashed-potato-like consistency.)
Stir in pepper and remaining tablespoon butter.
*Available from John Martin Taylor (800-828-4412; www.hoppinjohns.com).
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