I’m on a grits kick this summer, so I’m gonna have a Grits Fest here this week. .

My friend April clued me in on the delicious creamy difference that using milk in your grits makes…she was so right!

Also, I am usually all about extra cheese, but that isn’t the case with grits. You need just enough…trust me.

Cheesy Grits

2 T butter
2 C water
1 C half & half (or milk)
1/4 tsp salt
3/4 C grits
1 C sharp cheddar
Pepper to taste

Cook the butter, water, half & half, and salt in pot till it boils. Reduce heat to med low & stir in grits. Cook about 5 minutes, then add cheese and pepper. Enjoy!