Chile Cheese Grits

Combine the broth and 1/2 cup water in a 2 quart or larger saucepan (preferably nonstick) and bring to a boil.

Then reduce the heat to low, cover the pan, and simmer, stirring occasionally, until the grits are tender and thick, about 10 minutes.

Stir from the bottom of the pan to make sure the grits aren't sticking.

Remove the pan from the heat.

Stir in the cheese and the green chiles with their juice.

Serve immediately.

*This recipe brought to you courtesy of Cheap, Fast, Good.*