Cheesy Grits

Cheesy Grits

3 cups chicken broth
2 cups milk
½ teaspoon salt
1 cup quick-cooking grits
1 cup shredded cheddar cheese
½ cup grated parmesan cheese
1/8 teaspoon white pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg

In a large saucepan, bring the broth, milk, and salt to a boil.  Gradually whisk in grits. 
Reduce heat to low; cook, uncovered for 25 minutes or until grits become thick, stirring frequently.  Stir in cheeses, white pepper, cayenne, and nutmeg if desired.  Serve hot.


Note: If using bouillon in place of broth, omit the salt from the recipe.

From the files of Alecia Oliphant Schubert