Ingredients
3
cups fat-free chicken broth with 33% less-sodium or vegetable broth
1
cup fat-free (skim) milk
1/2
teaspoon ground cumin
1/4
teaspoon salt
1/4
teaspoon ground red pepper (cayenne)
1
cup uncooked corn grits or coarse-ground cornmeal
1/4
cup shredded Parmesan cheese
Preparation
In 3-quart saucepan, heat broth, milk, cumin, salt and red pepper to boiling. Slowly pour grits into boiling broth mixture, stirring vigorously with wire whisk to prevent lumps from forming.
Reduce heat to low; simmer uncovered 20 to 25 minutes, stirring occasionally, until thickened. Stir in cheese.
