Add water, heavy cream, butter, grits, and seasonings to a medium sauce pan and bring to a boil over medium high heat.

Cover the pot with a lid and reduce the heat to medium low, simmer for 20 minutes (for thinner grits) or 30 to 40 minutes (for thicker creamier) or until thickened as desired. Stir the grits every 5 minutes during cooking to avoid sticking to the pot and to prevent lumps.

Serve hot with a pat of butter.