Cheese Grits

• 4 cups water or chicken broth, homemade or low sodium canned
• 3 cups whole milk
• 1 tablespoon kosher salt
• 1/4 teaspoon cayenne pepper
• 1 1/4 cups grits (not instant)
• 1 1/2 cups grated sharp cheddar cheese (about 4 ounces)
• 3 to 5 tablespoons unsalted butter
• Freshly ground black pepper
• 3 large eggs beaten (optional)
• Copyright 2001 Television Food Network, G.P. All rights reserved.

1. In a medium saucepan, combine the water or broth, milk, salt, and cayenne and bring to a boil.
2. Slowly whisk in the grits and lower the heat to a simmer.
3. Cover and cook, stirring occasionally, until thickened, about 30 minutes.
4. Stir in the cheese and butter until evenly incorporated.
5. Season with pepper to taste.
6. Serve immediately.
7. Cook's Note: For Baked Grits: Preheat the oven to 350 degrees F. Cool the grits slightly, stir in the 3 beaten eggs.
8. Transfer grits to a buttered deep casserole dish, smooth the top with a rubber spatula, and bake until just set and lightly browned, about 1 hour.
9. Remove from the oven and let cool for 5 minutes before serving.

water, milk, kosher salt, cayenne pepper, grits, cheddar cheese, unsalted butter, freshly ground black pepper, eggs, television

Taken from www.foodnetwork.com/recipes/food-network-kitchens/cheese-grits-recipe.html (may not work)