1-3/4 cups low–sodium chicken stock
1-3/4 cups milk
1 tablespoon butter
1 teaspoon kosher salt
1 cup grits (not instant or quick–cook)
1/2 cup grated Parmiggiano cheese
Grits with Cheese
Makes about 4 cups.
Add the stock, milk, butter and salt to a medium saucepan over medium heat. Whisk in the grits.
Bring just to a boil. Stir to combine ingredients thoroughly.
Reduce the heat to low and cover the pan. Keep the grits at a bare simmer and cook for about 30 minutes, stirring occasionally and adding more stock or water if they get too thick.
Stir in the cheese (and an additional tablespoon or so of butter, if you like) and adjust seasoning.