Cheese Grits

Serves 1 to 2

1 Cup water
¼ Cup dry grits (instant style)
½ TBSP unsalted “sweet” butter
1/8 tsp salt
1/8 tsp cayenne pepper
1/8 tsp paprika
1/8 tsp garlic powder
1 oz sharp cheddar cheese (a piece sized appx ½”x 1”x 2”)
1 oz monterey jack cheese (a piece sized appx ½”x 1”x 2”)
½ oz parmesan cheese (a piece sized appx ¼” x 1” x 1”)

Chop all cheese into small pieces (about ¼ inch)
In small pot (about 5 or 6 inches wide) bring water, butter, salt and spices to a boil on high heat.
Reduce heat to medium, and slowly stir in grits. Cover, reduce to medium-low (the heat you would simmer rice at) and cook 5 minutes. Stir a couple of times during the 5 minutes to keep it from sticking to the bottom of the pot.
Add chopped cheese. Stir until cheese is fully melted. Serve hot.