This delicious Southern recipe for creamy grits comes from chef Frank Stitt's cookbook, Frank Stitt's Southern Table.
In a medium saucepan, bring the water to a boil; add 1 1/2 teaspoons salt. In a slow, steady stream, whisk in grits. Continue whisking constantly to prevent clumps until they come to a boil.
Reduce heat to low, and simmer, stirring occasionally, until grits are thickened and tender, 45 minutes to 1 hour.
Add butter and cheese, stirring to combine; season with salt and pepper. Add hot sauce, and more butter and cheese, if desired. Serve immediately.