2 cups stone ground grits
1 quart heavy cream
1 quart water
4 ounces unsalted butter
2 cups pimiento cheese*
salt to taste
Add heavy cream, butter and water into a pot to boil.
When boiling, whisk in the grits and turn down to low heat.
Cook and stir for 30-40 minutes.
Add pimiento cheese and the salt. Stir until cheese is melted and incorporated.