INGREDIENTS:1 quart half-and-half 2 cups stoneground grits 5 cups chicken or vegetable stock 1 cup domestic white Cheddar cheese, grated 1 Tbsp. salt 1 Tbsp. ground white pepper DIRECTIONS:Bring half-and-half to a boil. Stir in grits. Simmer, stirring, until thick. Add 2 cups broth and simmer, stirring often, until thick. Slowly blend in 2 additional cups of broth. Remove from heat and add cheese, salt and pepper. Add remaining cup of broth. Stir, and keep grits warm for service. SERVINGS:5 ...
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