No-Fuss Grits

• 2 cups water or stock
• 2 cups whole milk
• 1 cup grits, preferably stone ground
• 1 1/2 teaspoons kosher salt
• 1/4 teaspoon black pepper
• 4 tablespoons butter, or more
• 2 cups sliced or chopped mushrooms
• 1/2 cup diced country ham, or more, optional
• Chopped parsley leaves for garnish

1. Put the water or stock and milk in a small saucepan and bring it to a boil over medium-high heat.
2. Turn the heat to low and slowly stir or whisk in the grits.
3. Beat with a wire whisk to eliminate lumps and stir in the salt and pepper.
4. Continue to cook, stirring.
5. Heat 2 tablespoons of butter in a skillet over medium-high heat and cook the mushrooms, stirring occasionally until they give up their liquid; stir in the ham and continue to cook until the mushrooms are browned.
6. When the grits are creamy and have lost their raw taste (after about 50 minutes), season to taste, stir in the remaining butter and serve, garnished with the mushroom ham mixture.

water, milk, grits, kosher salt, black pepper, butter, mushrooms, country ham, parsley

Taken from cooking.nytimes.com/recipes/1014620 (may not work)