Cheese Grits

• 6 cups water
• 2 cups heavy cream
• 3-4 teaspoons salt
• 2 cups uncooked quick grits
• ½ stick butter
• 2 cups sharp cheddar cheese, grated

In a 6 quart stock pot bring water, cream and salt to a boil. Watch your pot so the liquid does not boil over. Reduce the heat to medium and slowly whisk in grits stirring to combine. Stir with the whisk continuously until grits are well mixed. Cover and cook for approximately 20-30 minutes, stirring occasionally. Add more water if necessary. Grits are done when they are creamy and smooth. Stir in the butter and cheese. Serve hot.

Note: Use quick grits, do not use instant grits. For a lighter version substitute skim milk or fat free half and half for the cream and omit the butter.