4 cups vegetable broth
1 1/2 cups uncooked regular grits
1 cup (4 ounces) shredded Gruyère cheese
3 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Bring broth to a boil in a large saucepan. Gradually stir in grits. Cover, reduce heat, and simmer 15 minutes or until tender, stirring occasionally. Remove from heat; stir in cheese and remaining ingredients. Serve immediately.