I'm sure you know that people eat grits a lot of different ways, and I like them with butter, salt and pepper so much that I may never actually try another way. Sometimes I'll toss a lightly cooked egg on top of the the bowl.
What kind of cheese do you suggest?
I prefer 2/3 cheddar, 1/3 Velveeta. The cheddar flavor covers the Velveeta flavor and the Velveeta emulsifies the cheddar so it all melts in smooth.
But you can use lots of different kinds of cheese. Even havarti, if there is nothing else mixed in with a stronger flavor that covers up the delicate havarti flavor.
And yes, I know people put all kinds of things in grits. But in the south people believe any other additive is only a pale imitation of real cheese grits.
Okay I was just joking. But cheese grits is still pretty good.