- 1 1/2 cups chicken stock (or canned low-salt chicken broth)
- 1/2 cup whipping cream
- 2 tablespoons butter - (1/4 stick)
- 1/2 cup quick-cooking grits
- Salt to taste
- Freshly-ground black pepper to taste
Bring stock, cream and butter to simmer in heavy medium saucepan over medium heat. Gradually whisk in grits. Reduce heat to low, cover and cook until grits are creamy and tender, stirring occasionally, about 6 minutes. Season to taste with salt and pepper.
This recipe yields 2 servings.