Cheesy Grits

I've never been a huge fan of grits. I like them okay, but they always lacked flavor and reminded me of thick Cream of Wheat cereal, which I was never a fan of either. My mind was changed when we moved back east and discovered an old fashioned corn mill selling fresh ground corn meal. Fresh ground corn grits are fantastic!  So are homemade hush puppies, and polenta.  That's one of the few things I miss about living on the Eastern side of the U.S. Then Miss H introduced me to cheese grits at Kona Cafe at the Polynesian in Walt Disney World.  They're AMAZING, and pretty much the only way I eat them now. 

2 1⁄2 cups chicken broth
1 1⁄2 cups milk
salt, to taste
white pepper (black pepper will work too)
3⁄4 cup uncooked quick-cooking grits
3⁄4 cup shredded smoked Gouda cheese
4 Tbsp butter

Bring broth, milk and seasoning to boil.
Stir in grits.
Reduce heat and simmer.
Stir occasionally (about 5-10 minutes).
Add cheese and butter.
Stir until melted and the consistency is to your liking.