1 cup skim or low-fat milk
1 pinch salt
1/3 cup quick grits
1/4 cup grated extra-sharp cheddar cheese


In a saucepan over medium heat, combine milk, salt and 1 cup water; heat until almost boiling. Reduce the heat to low, whisk in grits and cook, whisking constantly, until they start to thicken, 3 to 4 minutes. Remove the pan from the heat and whisk in 2 tablespoons of the cheese. Cover and let stand until most of the liquid has been absorbed and the grits are creamy, 2 to 3 minutes. Divide between 2 bowls, sprinkle with the remaining 2 tablespoons of cheese and serve.