SERVES 6 This Southern classic is adapted from a recipe from Bradley’s Country Store.
Ingredients
- 1 cup coarse, stone-ground grits
- 2 cups homemade chicken stock
- 1 1/2 cups water
- 1/2 cup half-and-half
- 1 teaspoon salt
- 2 tablespoons unsalted butter
- 1 1/2 cups shredded sharp cheddar cheese
- Freshly ground pepper
Instructions
Wash grits in a bowl or pan, covering them with water, stirring and pouring off floating particles. Repeat twice and drain. In a large pot with a cover, add chicken stock, water, half-and-half and salt. Bring to a boil, stir in grits, reduce heat and cover. Simmer, stirring occasionally, until grits are desired texture, about 45 minutes to 1 hour. Remove from heat and stir in butter and cheese. Season with pepper and serve immediately.
