We’re not too modest to say that we’ve perfected the quintessential Southern bowl of supercreamy grits. Try this for breakfast with fried eggs and ham or serve it with Sautéed Shrimp with Bacon and Mushrooms (page 67) or Sweet and Spicy Pork (page 128).

　　

Ingredients

serves 6

　　1 cup stone-ground or old-fashioned grits

　　1 teaspoon salt, plus additional to taste

　　6 tablespoons unsalted butter, cubed

　　3/4 cup heavy cream

　　

Step 1

Bring 4 cups of water to a boil in a medium pot. Slowly add the grits, stirring constantly to avoid lumps.

　　

Step 2

Add the salt and partially cover. Reduce the heat to medium and cook for 15 minutes, stirring occasionally.

　　

Step 3

Uncover the pot and stir in the butter and 3 tablespoons of the cream. Continue to stir, adding cream a few tablespoons at a time once the mixture thickens and begins to sputter slightly. Add the cream until all of it has been combined, about 15 minutes more. Taste and add more salt, if desired.

　　[The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved.Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted.Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.