2 C yellow stone ground grits
5 C water
1/4 lb. unsalted butter
1 1/2 C heavy whipping cream
kosher salt and white pepper to taste

Pour the grits into a heavy bottom stockpot. Pour the cold water over the grits and give them a quick stir with a whisk. Skim the floating hulls out and discard them. Place the grits over a medium heat and cook slowly for about 15 or so minutes stirring constantly. When the grits look like they have soaked up all of the water add the butter and stir it in. Cook for another 5 to 6 minutes. Lastly add the cream and cook an additional 5 to 6 minutes. Season with salt and white pepper.