cowboy

Dude, I guess I'm a commie pinko bastard too. I just don't care for it. I'm not saying I never eat it, but for example, when I cook burgers I buy Swiss or Cheddar slices. My favorites are Provolone, Baby Swiss, Cheddar Jack, Mozzarella. I'm not a cheese snob, but I just like my cheese to have a taste other then dried milk. :jester:

If they become thick while cooking, tell her to add a little more milk, but not too much. Good grits = a good amount of butter. If y'all are making cheese grits then I personally like to use extra sharp cheddar, but my kids like when we use just sliced American cheese. It melts nicely and honestly gives the grits a nice taste believe it or not. I personally can't stand American cheese dude, but I've been told I was weird for not liking it, so who knows. :jester:

:hmm: it's been a while since I cooked those. I use the quick grits most of the time. They're not too much trouble, but they still have the taste of the "real" grits. Hell we eat instant too, I ain't too proud. :jester:

If they are indeed the real deal, then it's something like 1 cup grits, 2 cups water, 2 cups milk. Bring and milk to a simmer. Stir in the grits and make sure they're not lumpy so you got to stir the shat out of em for the first few minutes. Then every few minutes stir em again. They usually cook for around 30 minutes. I'd tell her to use a wire wisk dude, that's what we use. I add butter about 5 minutes before they're done then salt to taste. If you're adding cheese then do it when you add the butter.