1cup, packed extra sharp cheddar cheese, about 4 ounces, divided
1cup, packed Monterey Jack cheese, about 4 ounces, divided
Lightly butter the bottom and sides or a 10-inch skillet, or int 4-inch ramekins.
In a medium saucepan over medium-high heat bring milk and water, covered, to a boil, about 5 minutes. Reduce heat to medium and add the grits, salt, pepper. Stir constantly until grits are the consistency of thick soup, about 8 minutes. Reduce to a simmer, stirring every 2 minutes, and cook 10 to 15 minutes to let the grits thicken further. Cook for 10 to 15 minutes longer, stirring constantly to prevent grits from sticking to the bottom of the pan. Grits will be really thick.
Remove from heat and stir in ¾ cup of cheddar cheese, ¾ cup Monterey Jack cheese, and the butter. Pour the grits into prepared skillet or ramekins and top with remaining cheese. Turn over to broil.
Place directly under the heating element for 2 to 3 minutes, or until the cheese topping is melted and starts to brown. Serve immediately.