Combine the milk, chicken stock, salt and pepper in a large 3- to 4-quart saucepan. Add the grits and let sit for about 10 minutes to allow the grits to begin absorbing liquid. Bring the mixture to a simmer, and turn the heat down to the lowest setting on the stove. Continue cooking until the liquid is mostly absorbed, 45 minutes to 1 hour. If the consistency gets too thick, you can always add more stock or milk.
Stir in the butter, cheese and cream. Adjust the seasonings to taste. Serve warm.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Chef Darin Sehnert