White Cheddar Grits
Serves: 4 Servings
  • 3 cups unsalted chicken broth
  • 1 cup stone-ground yellow grits
  • 3 tablespoons unsalted butter
  • 1 teaspoon kosher salt
  • 2 cups shredded sharp white Cheddar cheese
  • ½ cup whole milk
  • 1 teaspoon fresh thyme leaves
  1. For grits: In a medium saucepan, bring broth, grits, butter, and salt to a boil over medium heat. Reduce to medium-low; cook, stirring occasionally, until grits are tender and thickened, about 25 minutes. Remove from heat; stir in cheese, milk, and thyme. Keep warm. (Stir in an additional ¼ cup warm milk if grits become too thick.)
Recipe by Southern Cast Iron at https://www.southerncastiron.com/shrimp-and-white-cheddar-grits/