• 3 cups reduced sodium chicken broth (water may be used)
  • 1 cup yellow grits (white may be used)
  • 1 cup heavy cream
  • 1 cup grated cheese of your choice (I used Cabot Hot Habanero, but also use goat cheese in this recipe)

Bring chicken broth to a boil, then slowly whisk in the grits. (Do this slowly and gently so you do not have any clumps). Whisk for a minute, then reduce heat to low, cover and cook for 20 minutes, stirring occasionally. Whisk in the heavy cream and cheese at the end of the cooking time, until the cheese is melted. Remove from heat and pour into a lightly greased 9x9 pan. Allow to cool completely, then cover and refrigerate overnight or at least four hours. Remove the grits from the refrigerator and preheat your oven to 425. Cut the grits into "sticks" and place on a lightly greased, foil lined cookie sheet. Bake for 10 minutes, then with a spatula, flip the sticks, and bake for another 15-20 minutes, or until crisp. Enjoy!