A warm hug for Breakfast

I'm from the South, and one thing I love most any time of day is a nice big steaming hot bowl of grits. Yes, grits. I usually take them simply with butter, salt and pepper. Or sometimes I like to eat them with a bacon spoon (it's exactly what it sounds like). I like simple foods. Though sometimes Shrimp and Grits is the way to go, but today that just seems like way to much work. Especially when I'm just feeding myself, I'll save my culinary tricks for a real audience (sorry reader).
Today I want to try something I have never tried, and put broccoli in my grits. I have some of the huge head (that i bought on Monday) left over, and will even after this dish. I love broccoli cheese soup, and just last night bought a delicious raw milk cheddar. I figure why not make broccoli cheddar grits? They're creamy and have the right amount of body to stand up to the broccoli. Patience is the key to making perfect grits, it takes about 20-30 min.

Broccoli Cheddar Grits:
1/4 cup old fashioned yellow grits (not quick)
1/2 Tb butter
1/2 cup chicken or vegetable stock
1 cup water
1/3 cup chopped broccoli
1/2 Tb half and half
1/4 cup grated cheddar

Start by putting the dry grits into a pan on med-high heat
add the butter and stir until the grits have absorbed all of the butter and deepen in color
continue to cook the grits (stirring continuously) until they are a deep golden color
slowly add the stock(whisking) and bring to a boil
add 1/2 of the water (whisking) and reduce to low heat
add broccoli (stir) and continue to cook (and stir) adding water when the grits thicken, until all of the water is used
when grits are thickened, stir in the half & half, salt and pepper, and cheese.
Once the cheese is completely melted, remove from heat and pour into a serving dish (I prefer a dish to a plate so that the grits don't run everywhere and they cool faster than in a bowl)
If done properly, the grits are as creamy as soup, with only a subtle "grit" to them. But they have more body once they set up. This dish could be served any time of the day as a side or main dish. It's going to be a new staple in the coming months.
This basic grit recipe can be altered to anyone's liking. Try bacon, peas, or even honey and cinnamon. Enjoy!