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.