Heavenly Low Country Creamy Grits

Ingr:
4 cups water plus additional as necessary

3 cups milk half-and-half or heavy cream
2 cups grits preferably Anson Mill; not instant)
4 to 8 tablespoons unsalted butter
Salt and freshly cracked black pepper

In a pot over medium heat, bring 4 cups of water and the milk, half-and-half or cream to a gentle simmer. Using a wooden spoon, stir in the grits. Cook, stirring constantly, for 5 minutes. Then reduce the heat to medium-low and cook, stirring and scraping the bottom of the pot frequently to prevent the grits from scorching and sticking, for 1 1/2 hours. It may be necessary to add additional water; if this is the case, warm it over medium heat before adding. Remove from the heat, add the butter and stir until it melts. Season with salt and pepper to taste. Cover to keep warm. Serve alone or under soups and stews or seafood recipes.