In a large saucepan, bring the broth to a boil. Turn heat to medium and slowly stir in the grits. Keep stirring to avoid lumps. Cook and stir for about 5 minutes.
Turn the heat to low, cover the pan and cook for 20 minutes. Stir every 4 or 5 minutes until the polenta is thick and creamy. Stir in milk, salt and pepper, if desired.
Serve hot with toppings of your choice (see Notes).
Refrigerate leftovers within 2 hours.
Top grits with any sauce, stew or stir-fry and a sprinkle of cheese.
Try grits topped with milk, fruit and chopped nuts for breakfast.
For creamier grits, use 2 cups broth and 2 cups low-fat milk.
For cheesy grits, stir in 3/4 cup grated parmesan cheese at the end of cooking.
Enjoy leftover grits: Refrigerate grits in a cup. When solid, remove and cut into 1/2-inch rounds. In a lightly greased skillet on medium heat, cook slices until golden brown on each side. Serve as a side dish with eggs, sautéed greens or any meat, fish or poultry.
Cooking slices of cooked grits to serve with a stew is fabulous! Thanks for the inspiration.