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 grits heat, and stir in whole buttermilk, Cheddar cheese, diced pimientos, scallions, Worcestershire sauce, and unsalted butter. Top servings with sliced brisket and a drizzle of your favorite barbecue sauce.