3 cups whole milk
1 cups water
2 teaspoons kosher salt
1 cup coarse ground grits – I like WHITE STONE GROUND the best
1 teaspoon freshly ground black pepper
4 tablespoons unsalted butter
8 ounces sharp Cheddar, shredded
In a large heavy saucepan over medium heat, bring the milk, water and salt to a boil. Once it’s boiling rapidly, gradually sprinkle in the grits, whisking constantly. Decrease heat to low and cover. Every few minutes whisk the grits – this keeps it from lumping or sticking – milk has a tendency to scorch easily, so whisking is really necessary. Taste and adjust for salt – if you don’t get grits seasoned well while they are cooking, they’ll just flat out be bland and there’ll be nothing to do for it. Cook for 20 to 25 minutes or until grits are creamy and tender.
Remove the grits from the heat, and add butter. Whisk until melted, and gradually stir in shredded cheese, about 1/4 cup at a time. Serve immediately.
Number of servings (yield): 8