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.