This recipe goes with Shrimp and Andouille Sausage With Asiago Grits
Southern Living OCTOBER 2007
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.
Go to full version of