Cheesy Grits

Grits are 1 part grits to 4 parts liquid.  You will be amazed how much it expands.  It cooks like oatmeal or risotto.  The slower the better.  While many recipes suggest about 30 minutes to cook the grits, I am usually done in about 15.   Bring the water and milk and a pinch of salt to a simmer.  Then pour in grits and put heat down to very low and cook, stirring somewhere between frequently and occasionally until the consistency gets creamy and most of the liquid is absorbed.  At that point, add a handful of shredded cheese and the butter and turn off the heat and put on a lid.  As soon as the butter melts the grits can be served.  I like to be able to somewhat pour out the grits onto the plate as they will continue to cook and absorb liquid as they cool.  And cold grits are then basically polenta which you can cut into slices with a knife.  Enjoy!