Cheese Grits

6 cups water
1 teaspoon salt
1 1/4 cups Stone ground grits
1 cup sharp Cheddar cheese
1 cup Monterey Jack cheese
1/2 cup half-and-half
1 tablespoon butter
1/4 teaspoon pepper

Bring 5 cups water and salt to a boil in a medium saucepan over medium-high heat. Gradually whisk in grits; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 45 minutes or until thickened. Stir in Cheddar cheese and remaining ingredients until cheese is melted and mixture is blended.

Serve immediately.