Cheddar-Semolina Grits

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Ingredients

1. 1 1/2 quarts chicken stock or low-sodium chicken broth
2. 1 1/4 cups semolina
3. Salt
4. 3 tablespoons unsalted butter
5. 1 cup shredded extra-sharp cheddar cheese (3 ounces)
6. 1/2 teaspoon ground fennel
7. Freshly grated nutmeg

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