Parmesan Cheese Grits

1. 1

   Bring chicken broth and 1 1/2 cups milk just to a boil in a medium saucepan with a lid. Slowly stir in grits and 1/2 teaspoons salt. Cover, reduce heat to medium-low, and cook, stirring occasionally, 6 to 7 minutes or until mixture is thickened. Add Parmesan cheese and pepper, stirring until cheese is melted.

2. 2

   Cheddar Cheese Grits: Cook grits as directed, reducing salt to 1/4 teaspoons and substituting 2 cups (8 oz.) shredded extra-sharp Cheddar cheese for Parmesan cheese.

3. 3

   Note: I always use 2 bouillon cubes and 2 Celsius of water for the canned chicken broth.

* Per serving · 4 servings · Values may vary.

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