Parmesan Grits

Continuing with the menu from last week, today's recipe is Parmesan Grits. For years and years I used to make Garlic Cheese Grits, a baked grits casserole that used a tube of Kraft Garlic Cheese. Several years ago, Kraft discontinued the product, and people began scrambling to recreate the recipe without that primary ingredient. This led to much grits experimentation in our house. We've made grits with a variety of artisan cheeses with great success, but recently I was looking for a quick but tasty side dish and ran across an easy looking one in Glorious Grits. Of course it called for Asiago cheese which I didn't have, but suggested Parmesan as an alternative. So with a few alterations I now have a new favorite grits side dish that's quick, easy, and I always have the ingredients on hand.

4 cups chicken broth

1 teaspoon garlic salt

1 cup uncooked, stone-ground grits

1/4 cup butter

2 oz. Parmesan cheese

Bring broth and garlic salt to a boil. Gradually whisk in grits. Reduce heat and simmer for 15-25 minutes (to desired thickness) stirring often. Stir in butter and cheese; add salt and pepper to taste. Serve immediately. Serves 4-6.

Easy peasy -- and so yummy!

Only photo I got, before it was devoured.

Happy eating!

linking up with Made by You Monday