Two good recipes for cheese grits are baked cheese grits and creamy cheese grits. Quick-cooking or stone-ground cheese grits can be used, but the liquid needs to be increased to cook the stone-ground grits thoroughly.
To make baked cheese grits, pour 5 cups of chicken broth into a pot, and turn the burner to medium-high heat. Once the broth starts to boil, gradually add 1 1/4 cups of quick-cooking grits, stirring the entire time. For stone-ground grits, decrease the amounts of grits or increase the broth by 1 cup. Once all the grits are added, reduce the heat and simmer for about 10 minutes. Stir in 1 cup of shredded extra-sharp cheddar cheese and 1 cup of Monterey Jack cheese, mixing until the cheese melts.
Add 1/4 cup of whipping cream, 1 teaspoon hot sauce, 1/4 teaspoon of ground black and red pepper each and 1 teaspoon of Worcestershire sauce. Remove the pot from the stove, and beat in 3 eggs. Pour the grits in a baking dish, and bake for 40 to 45 minutes at 350 degrees Fahrenheit.
For creamy cheese grits, follow the same steps as the baked grits until after adding the cheese, then stir in 1/2 cup of half-and-half, 1 tablespoon of butter and 1/4 teaspoon of pepper. After everything is combined, remove the pot from the heat, and serve.