How to Make It
Pour 1 quart of cream in a pot and place over low heat.
Let the cream heat to its boiling point and pour in 1 1/2 cups of coarse ground yellow grits.
Stir in 1 cup of shredded white cheddar and 3 tablespoons of pureed chipotle peppers, 3 tablespoons of salt and ½ a tablespoon of black pepper. Stir continuously for 3 minutes then turn cut the heat and set aside.
Garnish grits with desired toppings, like shrimp, sauteed mushrooms, and heirloom tomatoes.
Fort Louise; Nashville, TN