Source: Southend Brewery and Smokehouse - Raleigh, North Carolina

4 cups heavy cream
4 cups water
1/4 pound (1 stick) butter
2 cups grits (not instant)
Salt and white pepper, to taste

In a deep, heavy-bottomed pot, bring cream, water and butter to a boil.

Slowly sprinkle grits over boiling liquid, stirring constantly to prevent lumps. Reduce heat to medium-low and cook, stirring frequently, 20 to 30 minutes, until grits have thickened to desired consistency. Season to taste with salt and white pepper.

Makes 6 servings.

Per serving: fats, 75 grams (77% of calories); calories, 881; cholesterol, 261 milligrams; carbohydrate, 46 grams; fiber, 1 gram; protein, 8 grams; sodium, 411 milligrams