2 cups milk
2 cups water
1 teaspoon salt
1 cup regular grits
1/4 teaspoon ground black pepper
1/4 cup butter
1 cup (4 ozs.) shredded Cheddar cheese
Place the milk, water, and salt into a large saucepan. Cook over medium-high heat until boiling. Gradually add grits, stirring constantly. Decrease the heat to low and cover. Stir frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps. Cook 20 to 25 minutes or until mixture is creamy. Remove from the heat. Stir in pepper and butter. Gradually stir in the cheese a little at a time, until melted.
2 cups water
1 teaspoon salt
1 cup regular grits
1/4 teaspoon ground black pepper
1/4 cup butter
1 cup (4 ozs.) shredded Cheddar cheese
Place the milk, water, and salt into a large saucepan. Cook over medium-high heat until boiling. Gradually add grits, stirring constantly. Decrease the heat to low and cover. Stir frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps. Cook 20 to 25 minutes or until mixture is creamy. Remove from the heat. Stir in pepper and butter. Gradually stir in the cheese a little at a time, until melted.
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