Cheese Grits

Catherine, this recipe is for you! And if you need me to ship you some real grits, just e-mail me!
One of my internet friends from Michigan asked how I make my cheese grits. I had to really think about it because it's one of those Southern things that I just do - without a recipe. They are BEST made with stone ground grits, but grocery store ones will do. The trick is to cook them long enough to be done but not overdone.... much like cooking pasta. If you like them really rich, use 1/2 & 1/2 or even cream. I prefer really good (Craker Barrel) sharp or even extra sharp Cheddar cheese, but you can use whatever you like. These are wonderful served for breakfast or brunch or topped with blackened or sauteed shrimp.

Cheese Grits

2 1/2 cups water

1 cup milk or 1/2 & 1/2
2 tablespoons butter
1 teaspoon salt
3/4 cup quick-cooking grits (NOT instant)
1 cup grated sharp Cheddar cheese
 

In a medium saucepan, combine the water, milk, butter and salt.  Bring to a boil over moderately high heat. Add the grits in a slow stream, whisking. Reduce the heat, cover, and simmer, stirring frequently with a wooden spoon, until the grits are very thick, 5 to 10 minutes. Remove saucepan from heat and stir in cheese.