Bring 6 cups salted water to a boil in a medium saucepan. Slowly stir in grits and reduce heat to a low simmer and cover. Cook 20 minutes on low heat, stirring frequently with a wire whisk. Turn off and stir in butter, half-and-half, and pepper, then set aside. Season Snapper to your taste coat with cornmeal. Heat a skillet over medium-high heat. Carefully place in hot skillet, seasoned side down, cover, and cook for one to two minutes. Flip and cook about two more minutes — the fish should be white, flaky, and not opaque when cooked through. Dish up a proper-sized bowl of grits,* sprinkle with cheese, and top with the fillet of fish.
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