Creamy Stone Ground Grits

In a large saucepan, over medium heat, combine the 5 cups of the water, 5 cups of the milk, salt, pepper and 2 tablespoons of the butter. Bring the liquid to a gentle boil. Stir in the grits. Cook for 1 hour and 15 minutes, stirring frequently, and adding more water and/or milk as necessary to achieve the proper thickness. (**The grits will stick to the bottom of the pan, so make sure not to scrape the bottom of the pan. If the grits absorb all of the liquid, add some hot water to thin out the grits.) Remove the pan from the heat and stir in the remaining 2 tablespoons butter and cheese. The grits can either be served immediately or prepared in advance and reheated.

If preparing in advance, grease a pan with a teaspoon of butter. Pour the grits into the pan and reheat in a 400 degree F., for 15 to 25 minutes, or until heated through.