Classic Creamy Grits

Ingredients

• •4 cups whole milk
• •1 cup vegetable broth (gluten-free)
• •1 cup stone-ground cornmeal
• •4 tablespoons butter
• •1 teaspoon salt
• •1/2 teaspoon black pepper
• •1/2 cup sharp cheddar cheese, shredded
• •2 tablespoons heavy cream

Directions

1. 1Bring milk and chicken broth to a boil in a large saucepan over medium-high heat.
2. 2Slowly whisk in cornmeal in a steady stream, stirring constantly to prevent lumps from forming.
3. 3Reduce heat to low and simmer for 15-20 minutes, stirring frequently to prevent sticking and burning on the bottom.
4. 4Stir in butter, salt, and pepper until fully incorporated.
5. 5Add shredded cheese and heavy cream, stirring until the cheese melts and grits reach a smooth, creamy consistency.
6. 6Serve hot immediately while grits are at their creamiest.

💡 Stone-ground grits need patient low heat and frequent stirring. Fast boiling cooks the outside of coarse grains before the centres soften.

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