7/8 gallon water
3 ounces butter
1/8 cup Kosher salt
3 cups grits
½ Tablespoon Louisiana Hot sauce
1 ¼ pounds shredded cheddar cheese
¼ pound shredded Monterey Jack cheese
2 ounces shredded parmesan cheese
Bring water, butter and salt to a boil in a stockpot. Stir in grits with a whisk and stir constantly until well incorporated and all lumps have disappeared. If you do not pay attention to this step, the grits will have hard lumps. Cook grits about 15 minutes, stirring occasionally. When the grits are done, they should be creamy and soft without feeling grainy.
Stir in the cheeses and the hot sauce. Whisk thoroughly to combine. Taste and add salt if needed.