Grits 2 1/2 cups Nora Mill stone ground grits 7 1/2 cups water 1 tablespoon 1 teaspoon kosher salt 1 1/2 cups Mountain Fresh Creamery cream 1 stick (8 tablespoons) unsalted butter 2 1/2 cups extra sharp cheddar, grated Combine water, salt, cream and butter in stockpot, stirring in grits over high heat. Stir constantly until boiling to prevent clumping. Lower heat to simmer, cover with lid, stirring occasionally for approximately 30 minutes, adding water if they get too thick.