Grits, like hominy, are a Native American corn product. The dried and processed corn kernels are coarsely ground on a stone mill. They’re most popular in the South and Southwest. These cheesy grits would also make a great partner for spiced grilled shrimp or chicken.
Combine the broth and milk in a small saucepan and bring a boil. Slowly add the cornmeal, stirring until blended and smooth. Turn the heat to low and simmer until the mixture is creamy, 25 to 30 minutes, stirring frequently with a silicone scraper to prevent the grits from sticking to the bottom of the pan. Remove from the heat, add the cheese and butter, and season to taste with salt and Tabas