Cheesy Herbed Grits
 
 
Makes about 8 cups
Ingredients
  • 2 (32-ounce) cartons chicken stock
  • 2 cups yellow stone-ground grits
  • 1 (6-ounce) package shredded Parmesan cheese
  • ¼ cup chopped fresh parsley
  • 1 teaspoon ground black pepper
  • ¼ teaspoon kosher salt
Instructions
  1. In a small cast-iron Dutch oven, bring stock to a boil over medium-high heat. Gradually whisk in grits. Reduce heat and simmer, whisking occasionally, until grits are tender, about 40 minutes. Stir in cheese, parsley, pepper, and salt until melted.
Recipe by Southern Cast Iron at https://southerncastiron.com/grillades-and-grits/