Stoneground White Cheddar Cheese Grits

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 br

Register to view the full article

Please register to access this content.

Hide comments

Comments

  • Allowed HTML tags: <em> <strong> <blockquote> <br> <p>

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
Publish