Food to try before winter ends: cheddar cheese grits
2 cups of milk
2 Tbsp of unsalted butter
4 ½ cups of water
2 cups of quick cooking grits
4 cups or 12 to 13 ounces of sharp cheddar cheese
Heat water and milk to a low simmer in a large saucepan on medium heat, then slowly add the grits and begin whisking, making sure nothing sticks to the bottom of the pan until the contents of the pan has reach a thick consistency.
Remove from heat, add cheese and butter, stir until well-incorporated, then serve hot.