- 2 ½ c water
- 1 c quick-cooking grits
- 1 ½ c (6 ounces) shredded smoked Gouda cheese
- 1 T butter
- 1 c steamed asparagus tips (about 1 bunch)
- Salt and pepper to taste
- 2 c chicken broth
Bring the broth and water to a boil in a saucepan. Add the grits. Cook until creamy, stirring frequently. Stir in the cheese. Cook until the cheese is melted, stirring occasionally. Add the butter and asparagus. Season with salt and pepper. Recipe reprinted with permission from the Junior...