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. Delicious, Quick Side Dishes
How to Make It
Step
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.
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