Clothing designer Billy Reid says, "Folks in the South start eating grits young. You learn to love them as a kid and it never goes away." Using old-fashioned, stone-ground grits gives the casserole a better texture and flavor than quick cooking grits.
I have a firm belief that slow cooked grits = THE BEST grits. This recipe is a little different from my own, but I think grits cook up best in heavy cream, so I'm gonna see how these taste! (Lord help my weight loss journey)