- 1 1/2 cups chicken stock or canned low-salt chicken broth
- 1/2 cup whipping cream
- 2 tablespoons butter
- 1/2 cup quick-cooking grits
- 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.