Cheesy Instant Grits

1 cup Quick 5-Minute Grits

2 cups Chicken Broth (for savory depth)

2 cups Whole Milk (for creaminess)

2 cups Sharp Cheddar Cheese, shredded

4 tbsp Unsalted Butter

Salt and black pepper to taste

Boil the Base: In a medium saucepan, combine the chicken broth and milk. Bring to a gentle boil over medium-high heat, being careful not to let the milk boil over.

Cook the Grits: Slowly whisk in the grits and a pinch of salt. Reduce the heat to low and cover the pan. Simmer for about 5 to 7 minutes, whisking occasionally to ensure a smooth texture and to prevent sticking.

Make it Cheesy: Once the grits are thick and tender, remove the pan from the heat. Stir in the butter and the shredded cheddar cheese until completely melted and incorporated.

Season: Taste and add black pepper or additional salt if needed. If the grits are too thick, you can stir in an extra splash of warm milk or broth to reach your desired consistency.