Ingredients

4 cups chicken broth, low sodium

3 c whole milk

1 tbsp salt

1/4 tsp cayenne

1 1/4 c grits

1 1/2 c sharp cheddar, 6 oz

3 - 5 tbsp butter

ground pepper

3 large eggs beaten (optional)

Preparation

  1. In med saucepan, combine broth, milk, salt and cayenne and bring to boil. Slowly whisk in grits and lower heat to a simmer. Cover and cook, stirring occasionally until thickened, about 30 mins.
  2. Stir in cheese and butter until evenly incorporated. Season with pepper to taste. 4 For baked grits, preheat oven to 350. Cool grits slightly and stir in eggs. Transfer to buttered cassrrole dish and bake for 1 hour.