CHEF JEFF — ONE BYTE AT A TIME: Creamy Cheese Grits

If you’re in a food rut and want to expand your culinary horizons, try this traditional Southern favorite.

Creamy Cheese Grits

12 cups chicken stock

4½ cups course stone-ground white grits

1 cup heavy cream

Salt and white pepper to taste

1 cup shredded Cheddar cheese

1 cup Marscapone cheese

Bring chicken broth to a boil in a heavy-bottomed stockpot or large saucepan. Slowly pour in grits, stirring constantly. Reduce heat to low and continue to stir so that grits do not settle to bottom and scorch. In about 5 minutes, grits will plump up and become a thick mass. Continue to cook grits for about 20 to 25 minutes, stirring frequently. The grits should have absorbed all chicken stock and become soft. Stir in heavy cream and cook for another 10 minutes, stirring frequently. The grits should have a thick consistency and be creamy like oatmeal. Season to taste with salt and white pepper. Keep warm over low heat until ready to serve. If the grits become too thick, add warm chicken broth or water to thin them down.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.