1 1/2 cups grated pepper jack cheese (about 6 ounces)
4 tablespoons unsalted butter
Bring the milk, 1 1/2 teaspoons salt and 4 cups water to a boil in a medium saucepot. While whisking, slowly pour in the grits and then lower the heat to maintain a simmer. Cover and cook, stirring occasionally, until thickened, about 30 minutes.
Stir in the cheese and butter until they both melt. Season with additional salt and pepper.
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