This grits recipe from chef John Besh of August is used to make his Slow-Cooked Louisiana Shrimp and Grits.
In a medium saucepan, bring 4 cups water to a boil over high heat; add salt. Stirring rapidly, add grits in a slow, steady stream; reduce to a simmer. Cook, stirring frequently, until creamy, about 20 minutes.
Stir in mascarpone and butter; serve immediately.