3 (10.5 oz. each) cans condensed chicken broth, undiluted
1/2 cup whipping cream
1 cup uncooked quick-cooking grits (not instant)
2 cups (8 oz.) sharp cheddar, shredded

In a saucepan, combine chicken broth with cream and bring to a boil. Gradually pour in grits, stirring constantly. Cover and allow to come to a boil, then immediately reduce heat to low and simmer for about 6 minutes (may take a few minutes more or less). Add cheese and stir until cheese melts.

Allow to cool for several minutes before serving.

Makes about 6 cups of grits or 6 servings.