Manchego Cheese Grits

• 1 cup White Stone-ground Grits (not Quick-cooking)
• 1 cup Milk (at Least 2)
• 2 cups Water
• 1 cup Half-and-half
• 1 teaspoon Kosher Salt
• 2 ounces, weight Manchego Cheese, Finely Grated
• 1 Tablespoon Unsalted Butter
• Freshly Ground Pepper

1. Place grits in small bowl and cover with water to rinse. Stir gently. Sediment will float to top. Pour off as much water as possible. Set aside.
2. In a heavy bottomed saucepan, bring milk, 2 cups water and half-and-half to a boil over medium-high heat. Slowly whisk in the rinsed grits. Add 1 teaspoon salt. Turn heat down to medium-low and stir constantly for 2 to 3 minutes. Simmer, stirring often, until grits have reached the desired thickness, 20-30 minutes.
3. Add the Manchego cheese and stir well until the cheese has been fully incorporated. Turn off heat and stir in butter. Season to taste with additional salt and freshly ground black pepper.

white stoneground grits, milk, water, kosher salt, manchego cheese, butter, freshly ground pepper

Taken from tastykitchen.com/recipes/sidedishes/manchego-cheese-grits/ (may not work)