White Cheddar Grits

• 2¾ cups/660 ml water
• ⅔ cup/95 g

In a medium saucepan, bring the water to a boil. Whisk in the grits, reduce to a simmer, and cook, stirring constantly, until the grits are fully cooked and thick like mush, about 4 minutes. Stir in the cream, butter, cheese, salt, and white pepper.

Cover and keep warm over very low heat until serving.