If you don’t have corn stock handy, Lowcountry Bistro chef Matt Paul advises mixing a 15-ounce can of creamed corn with two cups of water.
4 cups heavy cream
4 cups corn stock
2 tablespoons salt
1 tablespoon white pepper
2 cups stone-ground grits
1 cup parmesan cheese, shredded
1/4 cup chopped chives
Add heavy cream, corn stock, salt and pepper to a saucepan over medium heat. Bring to a rolling boil; add grits. Reduce heat and cook for 15 minutes, stirring continuously.
Stir cheese and chives into grits. Serve immediately.