Parmesan Cheese Grits - cooking recipe

Ingredients

1 (14 ounce) can chicken broth
1 1/2 cups milk
3/4 cup uncooked quick-cooking grits
1/2 teaspoon salt
1 cup freshly grated parmesan cheese
1/2 teaspoon fresh ground pepper

Preparation

Bring chicken broth and 1 1/2 cups milk just to a boil in a medium saucepan with a lid. Slowly stir in grits and 1/2 teaspoons salt. Cover, reduce heat to medium-low, and cook, stirring occasionally, 6 to 7 minutes or until mixture is thickened. Add Parmesan cheese and pepper, stirring until cheese is melted.
Cheddar Cheese Grits: Cook grits as directed, reducing salt to 1/4 teaspoons and substituting 2 cups (8 oz.) shredded extra-sharp Cheddar cheese for Parmesan cheese.
Note: I always use 2 bouillon cubes and 2 Celsius of water for the canned chicken broth.