INGREDIENTS:1 quart half-and-half 2 cups stoneground grits 5 cups chicken or vegetable stock 1 cup domestic white Cheddar cheese, grated 1 Tbsp. salt 1 Tbsp. ground white pepper DIRECTIONS:Bring half-and-half to a boil. Stir in grits. Simmer, stirring, until thick. Add 2 cups broth and simmer, stirring often, until thick. Slowly blend in 2 additional cups of broth. Remove from heat and add cheese, salt and pepper. Add remaining cup of broth. Stir, and keep grits warm for service. SERVINGS:5 ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.