Quick, Soft, Sexy Grits

This silky and rich version of the dish that Southerners eat for breakfast, lunch or dinner easily lives up to Jan Birnbaum's colorful name for it.

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. Season with salt, pepper and Tabasco and serve.