Place the milk, water, and salt in a large over medium to high heat and bring to a boil.

When boiling, add the cornmeal whisking until the cornmeal has become completely incorporated into the liquid.

Turn the heat on low and cover for about 30 minutes, whisking it about every 3-4 minutes to prevent lumps.

Grits are finished cooking when they have the texture of a smooth cream of wheat. (If you don’t know what that looks like just cook them for 30 minutes and you should be golden.)

Remove pot from the heat. Add the pepper and half of the butter, whisking until combined.

Slowly whisk in the cheese.

Spoon grits out into individual portions and divide the rest of the butter equally on top of each portion. Serve hot.