Serves 4
3 Cups Homemade Chicken Stock or Low Sodium Canned Chicken Broth
¾ Cup Heavy Cream
2 Teaspoons Coarse Sea Salt
2 Tablespoons Unsalted Butter
2 Cloves Garlic, Finely Minced
1 Bay Leaf
Several Sprigs Fresh Thyme
1 Cup Stone Ground Yellow or White Corn Grits (NOT Instant Cooking)
2 Ounces Cream Cheese
½ Cup Sharp Shredded Cheddar Cheese
In a medium size pot bring the chicken stock, cream, salt, butter, garlic, bay leaf and thyme to a boil. Immediately remove from the heat and let steep for 30 minutes.
Remove the bay leaf and the thyme from the liquid mixture and bring back to a simmer. Slowly add the grits stirring the whole thyme. Continue stirring until the all of the grits are added to the liquid. Cover and reduce the heat to a low simmer for 15 to 20 minutes, frequently stirring to keep the grits from sticking to the bottom of the pan.
Remove the pan from the heat and add the cream cheese and the shredded cheddar cheese. Mix until thoroughly incorporated. Serve immediately.
