Creamy Grits

• 1 1/2 cups chicken stock or canned low-salt chicken brothchicken
• 1/2 cup whipping creamcream
• 2 tablespoons butterbutter
• 1/2 cup quick-cooking grits

1. 01Bring 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.

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