Ingredients
5 cups low-sodium chicken broth
Kosher salt
2 1/2 cups stone-ground grits
6 tablespoons unsalted butter
6 ounces cheddar, grated (2 cups)
Preparation
In a large saucepan, bring broth, 5 cups water, and 2 teaspoons salt to a boil. Slowly add grits, whisking constantly. Return to a boil, then cover, reduce heat to low, and simmer, whisking occasionally, until thick and creamy, 40 to 50 minutes. Remove from heat. Whisk in butter and cheese until smooth.
