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A southern-inspired family favorite from Katie, a member of our book club.
4 cups milk
1 cup uncooked quick-cooking grits
6 (3/4 oz) spreadable cheese wedges
1 (8 oz) package Gruyere cheese, cubed
½ c. butter
1 t salt
1/8 t pepper
¼ c grated parmesan
Bring milk to a boil in large saucepan over medium heat; gradually stir in grits. Reduce heat, simmer, stirring occasionally until thickened.
Stir in cheese wedges and next 4 ingredients; simmer, stirring occasionally. Sprinkle with parmesan cheese.
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