1/2 c. quick grits
2 c. heavy cream
2-3 tbsp. butter
Salt
Freshly ground white pepper
1/2 c. freshly grated Parmesan, Swiss or Monterey Jack cheese

Place the grits and cream in a heavy saucepan, stirring. Cook the grits according to package directions, substituting cream for water. Stir occasionally, being careful they don't burn. If grits begin to separate and turn lumpy, add water to keep them creamy. Remove from the heat, taste and add the butter and salt and pepper to taste. Then stir in the cheese. May be made ahead and reheated over low heat or in a microwave.