Cheesy Grits

This southern favorite just got creamier!

2 cups milk
2 cups water
1-1/2 tsp. sea salt
1 cup stone-ground yellow cornmeal
1/2 tsp. black pepper
4 Tbs. unsalted butter
4 oz. shredded sharp cheddar cheese

In a large saucepan, combine milk, water, and salt over medium-high heat; bring to a boil. Once mixture comes to boil, slowly add cornmeal, whisking continually. Decrease heat to low and cover. Remove lid and whisk every 5 minutes, to prevent lumps.

Cook 20 minutes, or until mixture is creamy. Remove from heat, whisk in pepper and butter. Once butter is melted, whisk in cheese. Serve immediately.

Tip: If mixture is too thick, whisk in a little milk.