2 cups stone ground grits
3 cups milk, at least 2%
3 cups chicken broth, or vegetable broth
1 tsp salt
5 tbsp unsalted butter, divided
2 cups sharp cheddar cheese, freshly grated
Spray a 10x15-inch jelly roll sheet pan with cooking spray. Set aside.
In a medium saucepan stir together grits, milk, broth, and salt. Bring to a boil, over medium-high heat, stirring constantly. Cover, reduce heat to a gentle simmer, and cook for 20 to 25 minutes, stirring occasionally. The grits will be very thick.
Remove from heat and stir in 4 tablespoons of butter and cheddar cheese. Evenly spread cheese grits in the prepared sheet pan.
Let the grits sheet pan sit out until they have cooled to room temperature. Cover with foil and refrigerate for 2 hours to overnight until very firm.
Preheat broiler and adjust oven rack to 6-inch from heat. Line a baking sheet with aluminum foil and grease foil with cooking spray. Set aside.
Cut chilled grits into squares. Alternatively use biscuit cutters, in preferred size, to cut out circle shape. Use a spatula to transfer cut grit cakes to prepared baking sheet.
Melt the remaining butter and brush on grit cake tops. Broil for 5 to 7 minutes, rotating the pan halfway through, or until warm, golden, and crispy. Serve immediately.
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