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 cups From:From: Chef/Owner Thomas G. McEachern, 1848 House, Marietta, Georgia PHOTO CREDIT:Photo Credit: DAIRY MANAGEMENT INC.