Cheese Grits
 
Ingredients
  • 4 cups low-sodium chicken broth
  • 4 cups whole milk
  • 2 cups stone-ground grits
  • ½ teaspoon Creole seasoning
  • 1 (8-ounce) block sharp white Cheddar cheese, shredded
Instructions
  1. In a Dutch oven, bring broth and milk to a boil over medium-high heat. Stir in grits and Creole seasoning. Reduce heat to medium-low; simmer, stirring often, until grits are tender, 45 to 60 minutes. Stir in cheese.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/slow-cooker-grillades/