In a large saucepan, bring broth and milk to a boil over medium-high heat. Whisk in the grits; season with salt and pepper to taste.
Reduce heat to low, cover, and cook (whisking often) until the liquid is absorbed, about 35-40 minutes.
Remove from heat, stir in cheese and butter. Taste and season with additional salt and pepper, if necessary.
Notes
Cook over very low heat and stir frequently so that your grits don't clump together or stick to the bottom of the pot.
Garnish the cheese grits with additional toppings for even more flavor. Try herbs such as parsley or chives, crispy crumbled bacon, additional cheese, another pat of butter, or a drizzle of hot sauce.
Serve the grits immediately, while they're still warm.
These grits are nice and thick. If you like a thinner consistency, whisk in extra broth or milk.
Add salt and pepper to the liquid right when you add the grits so that the grits absorb the seasoning as they cook.