The recipe name says it all.

3 cups water
1 cup 1% low fat milk
1/2 tsp salt
1 cup quick-cooking grits
2 Tbsp butter
4 oz 2% sharp cheddar cheese, shredded
1/4 tsp cayenne pepper (optional)

1. In a large sauce pan, combine the water, milk, and salt; bring to a boil.
2. Slowly whisk in the grits and continue whisking until the grits return to a boil. Reduce heat to low and cover, stirring frequently.
3. When the grits have thickened, about 5 minutes, turn off heat. stir in the butter and cayenne, then the cheese.
4. Serve immediately or transfer to a greased loaf pan and refrigerate. Cut the refrigerated grits into slices and warm in a skillet with a little butter or olive oil, if desired.

Servings: 6