Cheddar-Semolina Grits

• 1 1/2 quarts chicken stock or low-sodium chicken broth
• 1 1/4 cups semolina
• Salt
• 3 tablespoons unsalted butter
• 1 cup shredded extra-sharp cheddar cheese (3 ounces)
• 1/2 teaspoon ground fennel
• Freshly grated nutmeg

1. In a large saucepan, bring the chicken stock to a boil.
2. Whisk in the semolina and a large pinch of salt and simmer, whisking, until thick, about 4 minutes.
3. Stir in the butter and cheddar until melted.
4. Add the fennel and season with salt and nutmeg.
5. Serve right away.

chicken, semolina, salt, unsalted butter, cheddar cheese, ground fennel, nutmeg

Taken from www.foodandwine.com/recipes/cheddar-semolina-grits (may not work)