Creamy Stone-Ground Grits
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.Advertisement
We like Old School Stone Ground grits ($6 for 2 lb., oldschool.com).
To cut the cooking time in half, submerge grits in water and let soak overnight at room temperature. Drain excess water from grits before cooking.
Keep cooked grits warm in a slow cooker on low for up to three hours. Stir before serving.
Leftover grits can be transferred to a container and refrigerated until cold and firm. Slice and sear in a nonstick skillet coated with oil or butter to serve.