In a large, heavy saucepan bring the water to a boil. Add a generous teaspoon of salt and the grits
and stir with a wooden spoon to combine. When the grits thicken, add the milk, cream and butter and return to a boil. Reduce the heat to a simmer
, cover the saucepan
and cook for 45 minutes to 1 hour, or until the grits are tender, smooth and creamy. Taste and season the grits with the remaining salt and pepper. (If the grits seem too runny simply allow to cook a bit longer, uncovered and stirring frequently, until the desired consistency is reached.) Fold the cheese
into the grits, and keep covered and warm until ready to use.
Yield: 6 servings