Bring the broth to a boil in a medium saucepan; gradually add grits, stirring constantly. Reduce heat to low; simmer, covered, for 5 minutes or until thick, stirring occasionally. Remove from heat; stir in remaining ingredients.
You gotta love gorgonzola (as we do) to fully enjoy this dish. Made it as a side with marinated, barbecued beef -- absolutely outstanding. However, leftovers are as enjoyable -- the cheese is a little too strong to have the grits by themselves or over eggs. Think it needs to accompany a very flavorful main dish. Will be serving it next week with a smoked cowboy steak; my mouth is already watering. Oh, and this makes a ton of grits. Personally feel that one cup per person is way overkill. DH and I are, admittedly, fairly light eaters and next time will quarter the recipe.