Heat 4 cups (1 L) of water in a large heavy-bottomed pot over high heat until boils. Slowly pour in the grits while whisking constantly. Reduce the heat to low, cover, and cook, stirring occasionally with a wooden spoon, for about 20 minutes.

While the grits are cooking, turn on the broiler. Wash the pepper, cut off the top, and make one slit down the side. Scrape out the seeds and the ribs, and flatten with a spatula. Press the pepper, skin side up, onto a piece of heavy foil, and broil until the entire skin is black and blistered. Using tongs, drop it into a paper bag, close the bag, and let cool.

When the pepper is cool enough to handle, remove the skin (it can be composted). Mince the pepper and add it to the pot of grits.

Remove the pot from the heat and add 2 t. of the salt (if using) and whisk thoroughly. Stir in the margarine or butter, cashew cream or cream, and cheese. Taste again, and season with additional cracked black pepper and more salt if needed.