For easy cheese grits, gather 1 cup grits, 2 cups water, 2 cups whole milk, 4 ounces shredded cheese and 4 tablespoons unsalted butter. Also, organize 1 1/2 teaspoons kosher salt and 1/2 teaspoon freshly ground black pepper. Cook in a large heavy-bottomed pot for 20 to 25 minutes, or until the product achieves the desired consistency.
First, place the water, milk and salt into the pot, and raise the heat to medium-high. Bring the contents of the pot to a boil, making sure to stir consistently so that the milk does not burn or scald. Once the milk boils, start whisking in the grits a little at a time until it is completely incorporated. For the quickest, easiest result, use instant grits for this recipe or substitute the same amount coarse ground cornmeal.
With the grits/meal now incorporated, reduce the burner heat to low and cover the pot. It is important to stir the mixture every three to four minutes to avoid clumping; pay special attentions to the corners. When the grits become desirably creamy, remove the pot from the heat, season with salt and pepper to taste, add the butter, and whisk together. Once the butter is melted and integrated, begin adding the cheese, preferably a cheddar, one small handful at a time. When the cheese is fully incorporated, serve the dish immediately.