Parmesan Grits

1 c. uncooked regular grits

1¼ c. milk

1 can (14-oz.) chicken broth

1 can (10¾ oz.) cream of celery soup

1 c. grated Parmesan

3 T. butter

2 T. chopped fresh basil

2 T. grated Parmesan cheese (probably more)

Directions:

Bring grits, milk, and broth to a boil in a medium saucepan over medium high heat.

Reduce heat to low, and simmer , stirring occasionally, 4-5 minutes or until thickened.

Stir in soup, 1 cup cheese, butter and basil.

Pour into lightly greased 8 inch square baking dish.

Bake at 350º for 30 minutes,

Top with remaining cheese.

Yield: 6 servings