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Creamy Cheddar Grits

Source of Recipe


From "The Loving Kitchen" by LeeAnn Rice



List of Ingredients



• 6 cups low-sodium chicken broth, divided
  
• 2 cups water
  
• 2 cups stone-ground grits
  
• 1 tsp salt
  
• 2 cups heavy cream
  
• 4 ounces cream cheese, softened
  
• ¼ cup (½ stick) butter, softened
  
• ¼ tsp black pepper
  
• Dash or two of cayenne pepper
  
• 3 cups shredded Cheddar cheese
  






Instructions



1. Heat 2 cups of the chicken broth in a saucepan over medium heat and keep warm.
   
   
2. In a separate large saucepan, bring 4 cups of the chicken broth and the water to a boil over high heat. Whisk in the grits and salt. Reduce the heat to low so it's just simmering. Cover and simmer for 30 minutes, stirring occasionally. If the grits get too thick too quickly, add the warm chicken stock a half a cup at a time as needed.
   
   
3. Remove the lid and stir in the cream. Cover and continue to simmer on low heat for 30 minutes, or until the grits are cooked. Cut the cream cheese and butter into cubes and stir into the grits along with the pepper and cayenne. As soon as the butter and cream cheese have melted, remove the pan from the heat and stir in the shredded Cheddar cheese.
   
   Serve hot.
   
   Makes 8 servings