Cheese Grits. Yum!

I've been making these grits for breakfast for quite a while now. If by chance you were lucky enough to be born in the south or have visited down that way, you have probably encountered grits. Every cafe serves them with breakfast and in Creole cooking they are eating with any meal as a starch. You may have encountered an unfortunate bowl of instant grits at some point in your life and swear they are the strangest food you've ever been served. All I can say to that is, if you've only had instant grits "you ain't had no grits". Mine are made from stoneground yellow cornmeal that I am blessed enough to buy from a local grist mill and they made divine grits. You don't want to use regular cornmeal, try to find regular (not instant) grits or polenta grits. Our natural food store carries the polenta grits. They are delicious served with real butter, salt and fresh pepper but my kids favorite is with cheese. Can't blame them on that, I love them too!

Cheese Grits

1 cup milk

1 cup water

1/2 cup grits

1/2 teaspoon salt

1/4 teaspoon fresh black pepper (to taste)

2 tablespoons butter

3/4 cup fresh grated cheddar cheese

Combine the milk, water, grits and salt in a large saucepan. Bring to a boil over low heat. Stir constantly until the grits are thick. Usually this takes about 10 minutes. Watch out because as they get thick, they will bubble up and can burn you if it splats you. Fancy word there, huh? When they are nice and thick, turn off the heat and stir in the pepper, butter and cheese. Dish it up and serve. This recipe can be increased for feeding more than 4 people. I hope you enjoy it!