Creamy Blue Cheese Grits

1 Tablespoon and 1 teaspoon Kosher salt

1 teaspoon pepper

1 1/2 cups quick-cooking (5-minute) grits

2 cups half-and-half

3 Tablespoons unsalted butter

3 ounces blue cheese

Bring 6 cups water to a full rolling boil in a heavy 4-quart saucepan.  Add 1 Tablespoon Kosher salt and slowly whisk in 1 1/2 cups quick-cooking (5-minute) grits, pouring them into the pot in a thin, steady stream while whisking constantly.  Reduce the heat to low and simmer, stirring occasionally, for 5-7 minutes, until the grits have thickened.

Add 2 cups half-and-half and 3 Tablespoons unsalted butter and stir.  It will seem very thin but the grits will thicken again as they cook.  Bring the grits to a boil over medium heat, reduce the heat, cover, and simmer for 45 minutes, stirring occasionally, until smooth and creamy.  Off the heat, stir in 3 ounces blue cheese, 1 teaspoon Kosher salt, and 1 teaspoon pepper.  Season to taste and serve hot.

From Ina Garten's "Cook Like a Pro".