- 4 cups chicken broth
- 1 cup grits (stone-ground)
- 2 cups milk
- 4 tablespoons butter (unsalted, cut into 6 to 8 pieces)
- 2 tablespoons parmesan cheese (grated)
- white pepper
- In a large saucepan or small stockpot over medium-high heat, bring broth to a boil. Gradually add grits and reduce to a simmer. Cover and cook, stirring frequently, until broth has absorbed, about 15 minutes. Stir in milk and cook, partially covered and stirring occasionally, until grits are tender, 35 to 45 minutes. Remove from the heat and stir in butter and cheese. Season with salt and pepper.