Recipe Post

I had never had cheese grits before we moved to Atlanta. Something called "grit" didn't sound appetizing, but now I'm a convert. I took these to a brunch today. I think I'll use the leftovers for shrimp and grits. I'll let you know how it goes!

5 c. water
1 tsp. salt
1 1/4 c. uncooked quick-cooking grits
1/2 of an 8 oz. block sharp or extra-sharp cheddar cheese, shredded (about 1 cup)
1/2 of an 8 oz. block Monterey Jack cheese, shredded (about 1 cup)
1/2 c. half-and-half
1 Tbs. butter
1/4 tsp. pepper

Bring 5 cups water and salt to a boil in a medium saucepan, over medium-high heat. Gradually whisk in grits; bring to a boil. Reduce heat to medium-low and simmer, stirring occassionally, 10 minutes or until thickened. Stir in cheese and remaining ingredients until cheese is melted and mixture is blended. Serve immediately.