GRITS WITHOUT CHEESE RECIPES

Steps:

• Heat and soak the grits. Place 4 cups water, 1 1/2 cups grits, 2 dried bay leaves, and 1/2 teaspoon kosher salt in a large pot or Dutch oven and bring to a boil over high heat. Immediately remove from the heat, cover, and set aside for 15 minutes. Meanwhile, prepare the butter and cheese.
• Prepare the butter and cheese. Cut 8 tablespoons unsalted butter into 8 pieces and grate until you have 1/2 cup Parmesan cheese.
• Boil the grits. Uncover and return the grits to a boil over medium-high heat. Cook, stirring regularly with a whisk and scraping the bottom to prevent clumping or burning, for 20 to 25 minutes.
• Finish the grits. The grits are ready when most of the water is absorbed and the grits are al dente (tender with a toothsome bite). Remove from the heat. Remove and discard the bay leaves. Stir in the butter, cheese, and 1 cup heavy cream just before serving.

Steps:

• In a large saucepan over high heat, bring water and salt to a boil. Add grits and cook 5 to 7 minutes or until mixture is thickened, stirring occasionally.
• Remove from heat and add cheese and butter; stir until melted. Add black and cayenne peppers and stir until well combined. Serve immediately.