Categories: Sides

Ingredients

• 4 cups chicken broth
• 4 cups whole milk
• 2 cups stone-ground grits
• 1/2 tsp Creole seasoning
• 8 oz. block sharp white Cheddar, shredded

Directions

1. In a Dutch oven, bring broth and milk to a boil over medium-high heat. Stir in grits and Creole seasoning. Reduce heat to medium-low; simmer, stirring often, until grits are tender, 45-60 minutes. Stir in cheese.

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