Yield: approximately 12 servings
4 cups whole milk
4 cups water
4 tablespoons butter
1 teaspoon salt
2 cups stone-ground grits
4 cups shredded Cheddar cheese, divided
1 (4.5-ounce) can chopped green chiles
1. In a large saucepan, combine milk, 4 cups water, butter, and salt. Bring to a boil over medium-high heat. Add grits, stirring to combine. Cook according to package directions.
2. Add 3 cups cheese and chiles to cooked grits, stirring until combined and cheese is melted. Sprinkle remaining 1 cup cheese on top. Serve immediately.