Guinea Flint Grits with Parmigiano-Reggiano

Bring 4 cups water to a rapid boil in a heavy saucepan (you may start with 3 cups and add the 4th as needed).

Add 1 tsp salt and 2 Tbsp butter.

Add 1 cup grits and stir well until the water boils again.

Reduce the heat to a simmer, cover, and cook about 25 minutes, stirring often and adding water if needed.

Stir in 1 cup finely grated Parmigiano-Reggiano, 2 Tbsp cream, and a drizzle of extra virgin olive oil. Garnish with cracked black pepper.