Quick, Soft, Sexy Grits

This silky and rich version of the dish that Southerners eat for breakfast, lunch or dinner easily lives up to Chef Jan Birnbaum's colorful name for it. This is a perfect side dish for Catfish with Pecan Brown Butter

• Ready In: 20 mins
• Serves: 6

Ingredients

• 6  cups  chicken stock or 6  cups low sodium chicken broth
• 2  cups heavy cream
• 4  tablespoons unsalted butter
• 2  large garlic cloves, minced
•  kosher salt
•  fresh ground pepper
• 2  cups quick-cooking grits
•  Tabasco sauce

Directions

1. In a large saucepan, combine the stock, cream, butter and garlic. Add 2 teaspoons of salt and 1/4 teaspoon of pepper and bring to a boil. Slowly whisk in the grits and cook over low heat, whisking often, until thick and completely smooth, about 10 minutes.
2. Season with salt, pepper and Tabasco and serve.