Creamy grits are a Southern tradition that we all can enjoy. I like serving this in the morning with eggs or along with pork chops for dinner. To ensure the softest grits possible I do three things differently:
-use a double boiler for slower cooking
-use milk instead of water
-use the slow-cooking grits and not quick or instant.

Double Boiler
2 cups milk
6 tablespoons old-fashioned grits
1/2 cup either Monterey Jack or Cheddar cheese
salt & pepper to taste

Combine milk and grits in the top of a double boiler and cook for about 20 minutes, stirring frequently to ensure the grits do not stick to the bottom. Remove from the heat. Stir in butter, then cheese. Salt and pepper to taste.

Make Grit Cakes from your creamy grits.