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  Photography by Todd Stone
  Recipe by Lara Lyn Carter

  
  1 cup course ground grits (I use Gayla’s Grits from Shaw Farms)
• 4 cups chicken broth
• 1 tablespoon butter
• 4 ounces mascarpone
• 4 ounces sharp Cheddar cheese
• 4 ounces mild Cheddar cheese
• 1 cup diced roasted red peppers

In a large pot bring grits, broth and butter to a boil. Boil for one minute, reduce heat and simmer for 1 hour, stirring occasionally and adding water if needed. Turn heat to simmer, and stir in cheeses and peppers. Once cheeses are melted, remove grits from heat and serve.