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Creamy Grits with Cheddar and Parmesan

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Corn
Moragues
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Creamy Grits with Cheddar and Parmesan
Bon Appetit Archives
Meriwether’s Market Restaurant, Lynchburg, VA

3 cups chicken stock
2 cups whole milk
1/2 teaspoon salt
[We add 1 teaspoon minced garlic]
1 cup quick-cooking [not instant] grits
1 cup grated sharp Cheddar cheese
1/2 cup freshly grated Parmesan cheese
1/8 teaspoon ground white pepper
1/8 teaspoon cayenne pepper
1/8 teaspoon ground nutmeg

Combine chicken stock, milk and salt in heavy medium saucepan.
Bring to boil. Gradually whisk in grits. Reduce heat to low and cook until
grits thicken, stirring frequently, about 25 minutes. Stir in Cheddar, Parmesan, white pepper, cayenne and nutmeg. Serve hot.
Makes 8 side dish servings.

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