Recipes

Ingredients

• 2  (14-oz.) cans chicken broth
• 3/4  cup  uncooked quick-cooking grits
• 1/2  (8-oz.) container chive-and-onion cream cheese
• 1/2  cup  freshly grated Asiago or Parmesan cheese
• 1/4  teaspoon  ground white pepper

Preparation

Bring chicken broth to a boil in a medium saucepan over medium-high heat; gradually whisk in grits. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 12 to 15 minutes or until thickened. Add cheeses and pepper, stirring until melted.