INGREDIENTS
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4 cups chicken broth
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1 1/4 cups stone ground grits
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1 1/2 cups Sargento® Traditional Cut Shredded Pepper Jack Cheese
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1 1/2 cups Sargento® Fine Cut Shredded Cheddar Jack Cheese
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2 cups half-and-half
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1 teaspoon hot sauce
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2 teaspoons salt
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1 teaspoon freshly ground pepper
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1/4 teaspoon cayenne pepper
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2 teaspoons Worcestershire sauce
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3 eggs