Bring water and milk to a boil in a large pot or Dutch oven. Add salt and gradually whisk in grits.
Reduce heat to maintain a low boil and cook 30 minutes, stirring frequently with a whisk to prevent clumps or sticking.
If grits get too thick, you can add a little more water. Once cooked, stir in cream cheese and butter.
Note: Cooking time can vary for stone ground grits. Some brands can take as long as 50 minutes. Go by the cooking time on the package. You can also use quick-cooking grits and shorten the cooking time.
This recipe originally appeared on spicysouthernkitchen.com