Ingredients
3 cups reduced-sodium chicken broth2 cups whole milk1/2 teaspoon salt1 cup quick-cooking grits1 cup shredded cheddar cheese1/2 cup grated Parmesan cheese1/8 teaspoon white pepper1/8 teaspoon cayenne pepper1/8 teaspoon ground nutmeg, optional
Preparation
In a large saucepan, bring the broth, milk and salt to a boil. Gradually whisk in grits. Reduce heat to low; cook, uncovered, for 25 minutes or until grits become thick, stirring frequently.
Stir in the cheeses, white pepper, cayenne and nutmeg if desired. Serve hot.
