1 quart Milk
1½ tsp Salt
1 Tbsp. Sugar
1¼ cup Instant Grits
2 oz. Pepper Jack Cheese
2 oz. Colby Cheese
2 oz. Mozzarella
1 oz. Butter, cold

In a stock pot bring milk, salt and sugar to a boil. Slowly add grits while stirring with a wire whisk; bring back to a boil, then reduce heat and simmer for 5 minutes while frequently stirring. When the grits are tender and creamy, cut the heat and add the cheeses and butter; stir with the wire whisk until the cheeses are melted, and serve.