"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
This recipe for Cheddar Cheese Grits, by Mom, is from The Krafft Family Cookbook Project,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can chicken broth 1 1/2 c. milk 3/4 c. quick cooking grits 1/4 tsp salt 2 c. shredded extra sharp cheese or 1 c. fresh grated Parmesan
Bring chicken broth and milk to slight boil. Slowly stir in grits and salt. Cover, reduce heat to medium-low and cook about 7 minutes stirring occasionally. Add cheese and pepper, stirring until cheese melts.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.