Southern grits are comfort in a bowl...rich, creamy, and made the old-fashioned way on the stovetop with just five simple ingredients. Using whole milk, heavy cream, and local stone-ground grits (Weisenberger Mill is my go-to choice), this recipe is stick-to-your-bones good and always finished with plenty of butter, salt, and freshly cracked pepper. It’s a Southern staple I grew up on and one of my all-time favorites.