– Bring 3 cups water to a boil in a medium saucepan. Dissolve 3 teaspoons kosher salt in the water and turn the heat to medium-high.– Add grits, stirring constantly for the first 2-3 minutes to be sure it doesn’t clump.
– Turn heat to low and cover the pot. Cook grits for 30 minutes (preferably 45-60 minutes) stirring occasionally to keep the grits from sticking to the bottom of the pan.
– After grits reach a creamy texture (30-60 minutes) remove from heat. Stir in ¼ cup heavy cream.– Add butter, cheddar and parmesan cheese, stirring to combine.– Add salt and pepper to taste.