Creamy Cheese Grits

• 3 cups water
• 1 teaspoon sea salt, plus more to taste
• 1 cup yellow stone-ground grits
• 1 cup milk
• 1 cup (4 ounces) grated sharp Cheddar cheese
• 4 to 6 tablespoons (1/2 to 3/4 stick) unsalted butter, cut into pieces, plus more to taste
• Freshly ground black pepper

1. Bring the water to a boil in a large saucepan over high heat.
2. Add the salt and whisk the grits into the boiling water in a slow, steady stream.
3. Reduce the heat to low and cook, stirring often, for 15 to 20 minutes, until the mixture thickens and most of the liquid is absorbed.
4. Add the milk and continue to cook and stir for another 5 minutes, until the grits are tender and reach the desired thickness.
5. Remove the grits from the heat and add the cheese and butter to taste, stirring until both are melted.
6. Season with salt and pepper to taste and serve warm.
7. For perfectly creamy grits with just a little bite, remove the grits from the heat when they are still a bit thin and loosejust a touch less creamy than you want.
8. They will continue to cook and thicken as they cool.
9. If they become too thick, just stir in a little more milk.
10. I love the simplicity of this dish, but you can easily dress it up by adding creamy goat cheese, pepper Jack, or blue cheese and stirring in mixed fresh herbs, such as parsley, dill, thyme, and rosemary, along with corn or hominy and spinach or watercress for added color and texture.
11. Top it off with crispy bacon or country ham, chopped toasted pecans, or roasted poblano chiles.

water, salt, yellow stoneground grits, milk, cheddar cheese, unsalted butter, freshly ground black pepper

Taken from www.epicurious.com/recipes/food/views/creamy-cheese-grits-383713 (may not work)