How to Make It
Bring 4 cups water, 1 cup whole milk, and 1 1/4 tsp. kosher salt to a boil in a medium saucepan over medium-high. Gradually whisk in 1 cup uncooked stone-ground grits; return to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, until creamy and thickened, 25 to 30 minutes
Remove from heat, and stir in 3/4 cup whole buttermilk and 2 Tbsp. unsalted butter. Cover and keep warm until ready to serve.
Peel and dice 2 large pears. Melt 2 Tbsp. unsalted butter in a small skillet over medium. Add pears, and cook until softened, about 5 minutes. Stir 4 to 5 Tbsp. light brown sugar and 1/2 tsp. ground cinnamon into warm grits. Top servings with cooked pears and your favorite crunchy granola.