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4 cups water
1½ teaspoons salt
1½ cups quick cooking or old-fashioned grits (not instant)
2 cups milk
1 cup heavy cream
8 tablespoons butter
½ teaspoon fresh cracked black pepper
1½ cups shredded white Cheddar

1. In a 2-quart Emerilware saucepan bring the water to a boil.
2. Add a generous teaspoon of salt and the grits and stir with a wooden spoon to combine.
3. When the grits thicken, add the milk, cream and butter and return to a boil.
4. Reduce the heat to a simmer, cover the saucepan and cook for 45 minutes to 1 hour, or until the grits are tender, smooth and creamy.
5. Taste and season the grits with the remaining salt and pepper. (If the grits seem too runny simply allow to cook a bit longer, uncovered and stirring frequently, until the desired consistency is reached.)
6. Fold the cheese into the grits, and keep covered and warm until ready to use.

Yield: 6 servings