In a large saucepot combine 3 cups of water, milk, Creole seasoning and salt. Bring to a boil.
Whisking, add grits in a slow steady stream. Reduce heat to medium-low and cover, stirring occasionally until thickened, about 5 to 7 minutes.
Remove from the heat and stir in butter and cheese. Top with Andouille Sausage Creole, if desired.
Recipe courtesy of Reggie Southerland