Corn porridge for breakfast

Ingredients:

• 1 cup coarsely ground corn grits
• 2 cups whole milk
• 2 tbsp of water
• 1.5 tsp coarse salt
• 0.5 tsp ground black pepper
• 4 tablespoons unsalted butter
• 110 g sharp cheddar, grated

Preparation:

1. In a large, heavy-bottomed saucepan, combine the milk, water, and salt and bring to a boil over medium-high heat. Once the milk mixture comes to a boil, gradually add the cornmeal, whisking constantly. Once all the cornmeal is incorporated, reduce the heat to low and cover.
2. Remove the lid and stir every 3-4 minutes to prevent the grains from sticking and forming lumps. Be sure to get into the corners of the pan when stirring. Cook for 20-25 minutes or until the porridge is creamy.
3. Remove from heat, add pepper and butter, and stir until smooth. Once the butter has melted, gradually stir in the grated cheese. Serve immediately.