Southern Tuscan Grits

The Italians and the French like to add butter and grated Parmesan, Romano or Asiago cheese to their grits right before serving to make them even more tasty and extra creamy.  This is a great side dish for pork, I served it along side Grilled Pork Chops with Garlic Relish It's too quick and easy not to try.

1-1/2 cups chicken broth

1-1/2 cups milk
1/2 teaspoon salt
1 cup quick cooking grits, uncooked
3/4 cup grated Romano cheese
3/4 cup grated Asiago cheese
1 teaspoon fresh basil, finely chopped or 1-1/4 teaspoon dried basil
1-1/2 teaspoon garlic powder
1 teaspoon onion powder
1 tablespoon flat leaf parsley, finely chopped
1 1/2 tablespoons butter + butter for serving
1 tablespoons salt + Salt and Pepper to taste

In a small bowl or condiment bowl, blend together the basil garlic powder and onion power and set aside.

In a medium size pot, bring the chicken broth, milk to a boil.  Once the liquid begins to boil add the tablespoon of salt and gradually whisk in the grits.  Lower heat to medium and cook for about 5 minutes, stirring often, until thickened.

Remove the pot from the heat and . Stir in Romano and Asiago cheese, the seasoning blend, butter, and parsley.  Stir until well blended and don't be afraid to put some muscle into your stirring.  Season to taste with salt and pepper.  Serve with a pat of butter on top.