So, a couple of years ago, on this very blog, I made a statement I'd like to retract: "I don't cook grits with milk or cream--I just don't see the need." You see, I was stuck then on the notion that grits cooked in chicken broth were the most flavorful and avoided scalding milk in my favorite pot, even though my friends were all telling me that cooking grits in milk was the way to go. Eventually, I tasted several versions of grits that were so creamy and luxurious, I had to know how they were prepared, and the answer usually came back as "cooked in milk." So now, I'm a milk convert. Whenever I happen to eat breakfast at a restaurant that serves watery, thin grits, I get cranky and insist that they should be doing the milk thing too. And now I have an even richer, more wonderful addition to my favorite grits: mascarpone cheese. We were introduced to mascarpone cheese grits at La Provence in late May, and they were a dreamy revelation of what grits could be. Mascarpone is a thick Italian cream cheese that's not as salty as our usual cream cheese--it's more like a consolidated version of ricotta. In fact, it tastes a lot like unsalted butter to me, and it melts as easily into the hot grits as butter would.