SOFT WISCONSIN CHEESE GRITS

2 1/2 ounces (5 tablespoons) butter
1 1/2 cups chicken broth
1/3 cup heavy cream
1/2 teaspoon chopped garlic
Salt and pepper (to taste)
Tabasco sauce (to taste)
1/2 cup grits (standard quick grits or stone ground*)
1 1/2 cups shredded Wisconsin Gouda Cheese

Bring the butter, stock, cream, garlic, salt, pepper, and Tabasco to a boil. Lower heat and simmer until garlic is soft, about 2 minutes.

Add all the grits, whisking and stirring constantly. Simmer. Continue cooking, stirring often with a wooden spoon as the mixture thickens, until the grits are soft and cooked through, about 10-15 minutes.

Fold in Gouda cheese, reserving a little for garnish. Serve immediately.

*Fresh, stone-ground grits have the best flavor; however, the cooking time will be approximately twice as long. If you do use freshly ground grits, you will want to keep a little extra stock available. Because of the longer cooking time, evaporation occurs.

Tip: Garnish with shrimp in butter with garlic to make it extra sumptuous.

Servings: 6
From: Chef Jan Birnbaum, Sazerac, Seattle, WA
Source: Wisconsin Milk Marketing Board, Inc.