If I had to choose my last meal, cheese grits would definitely be on my list. You can chose stone ground, quick cooking, anything but instant grits for this version.
This batch made 8 servings.
6 cups water
1/2 t. salt
2 cups heavy cream
2 cups quick cooking grits
2 cups shredded sharp cheddar cheese
In a large saucepan, over medium high heat bring water and salt to a boil. Add cream and grits and reduce heat to low. Stir to combine the grits with the liquid. cover the pot and let grits cook for 6 - 7 minutes. Stir often so they don't stick.
Be careful when removing the lid of the pot and stirring. If the grits splatter on you, they will STICK!
Turn off the heat and slowly add the cheese a few spoonfuls at a time, stirring after each addition to allow the cheese to slowly melt. Taste and adjust seasonings and serve hot!