In a medium saucepan bring water, milk, salt, and pepper to a boil over high heat. Slowly add grits, stirring constantly.
Lower heat to medium and continue boiling while stirring. Once the grits have become mostly absorbed in the water, cover saucepan with lid and lower heat to simmer. Stir occasionally, for 25-35 minutes, or until grits are thick and creamy.
Remove from heat and add butter, ricotta, and parmesan. Stir until smooth and creamy. Adjust seasonings, if necessary. Serve immediately.
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Using Different Types of Grits
Regular or quick cooking grits may also be used in this recipe, prepared according to package instructions. Alternatively, cook the stone ground grits in the instant pot, and add butter, ricotta, and parmesan cheese after cooking.
Make sure to salt the water before stirring in the grits. They don’t absorb a lot of the seasoning after cooking, so it’s better to add it before.
If you don’t have ricotta cheese, try swapping in cream cheese. You can also substitute cheddar, Colby, or pepper jack for the Parmesan.
How thick or thin they should be is entirely preference. If you like them runnier, add more milk or cream towards the end of cooking. If thicker grits are your thing, cook them a little longer to absorb the water / milk.
To reheat grits in the microwave: Heat at 50% power, stirring occasionally until they begin to warm and loosen. Add a little milk and stir. Finish heating at full power, stirring occasionally.
To reheat grits on the stove: Heat over low heat, stirring occasionally, until the begin to warm and loosen. Add a little milk and stir. Finish heating, raising the heat slightly, and continue stirring.