- 2 cups chicken stock
- sea salt and cracked pepper
- 1/2 cup quick grits
- 1/4 cup heavy cream
- Bring the chicken stock to a boil and stir in the grits. Season with salt and pepper.
- Reduce the heat to very low, cover and cook for 10 minutes.
- Uncover, stir well, and then pour in the cream.
- Stir again. Check seasoning. Serve.