Cheese Grits

SORRY--no picture today. I prepared this with the other "Soul Food" for Henry's BD party. Somehow in all the cooking and fizzing around, I never got a picture. As you know grits are made from corn and are a loved Southern dish. While Just Grits are served with the breakfast meal, we have taken it a step further and added to the grits so that it becomes a delicious side dish as well.

• 3-10 1/2 cans chicken broth--I used the carton of chicken stock


• 1/2 c. heavy cream


• 1 t. salt


• 1 c. grits


• 4 T. butter


• 1-8 ou shredded cheddar (I have used other cheeses as well)


• 1/2 t cayenne pepper (I like a little more)

In a large saucepan, combine broth, cream & salt and bring to a boil.
Gradually stir in grits.
Reduce heat to low, cover & cook 5 minutes-stirring occasionally.
Remove from heat and add cheese/butter and stir until blended and melted.
Add red pepper & check salt.
Pour mixture into sprayed casserole and bake at 350 degrees until hot & bubbly.
Let stand 10 minutes.

Serves 6