Cheesy grits aren’t just for people who have an aversion to the concept of grits. They taste very good and work nicely as part of many mexican dishes (or on their own).
In a large pot we bring the water to a boil. We stir in the grits, lower the heat, and cover. We cook, stirring occasionally, for about 10 minutes. We want the mixture to be thick and tender. When done, we stir in the cheese until melted and taste for salt.