- 1 ½ cups stone-ground yellow grits
- 3 cups whole milk
- 3 cups water
- ⅓ cup unsalted butter
- 1 ½ cups pepper jack cheese, shredded
- ½ cup heavy cream
- 2 ½ tablespoons kosher salt
- ½ tablespoon pepper
In a large pot, bring milk and water to simmer over high heat. Whisk in grits, returning liquid to a low boil and whisking constantly. Turn heat down to medium-low, and simmer until tender, about 1-1 ½ hours, whisking often.
Stir in butter, cheese and cream, season to taste, and serve hot.