Cheesy Polenta

• servings: 6–8 (½ cup) Servings
• active time: 15–20 Minutes
• total time: 35–40 Minutes

Ingredients

200g Or 1 1/4c Yellow Grits/Polenta (I Like A Finer Grind Like Bob's Red Mill)

700g Or 3c Chicken Stock + Extra If Needed

6g Or 1 Tsp Salt

Additional 150g Or 1/2c + Chicken Stock To Finish And Bring To Desired Consistency

75g Or 5 Tbsp Unsalted Butter

125g Or About 1c Sharp Cheddar, Shredded

50g Or 1/2c Grated Parm

Directions

1. Preheat saucepan over med-high. Add grits and dry toast while stirring (about 45 sec).

2. Add 700g/3c chicken stock, stir, and bring to a simmer. Cover and reduce heat to low and continue to cook for 25-30min, stirring frequently. Add in more stock if needed to keep moist. When done, stir in salt.

When ready to serve grits, add back to stove over medium heat, stir in a splash of chicken stock (about 150g or 1/2c) and butter and bring to a simmer. Stir in cheddar and parm. Season to taste with salt if desired.