- 4 cups low-sodium chicken broth
- 2 cups quick-cooking grits
- kosher salt and black pepper
- 4 tablespoons unsalted butter
- 1/4 cup heavy cream
- Bring the broth and 4 cups water to a boil in a large saucepan. Gradually whisk in the grits, 1½ teaspoons salt, and ¼ teaspoon pepper. Reduce heat to low and simmer, whisking frequently, until soft and creamy, 6 to 8 minutes. Remove from heat and stir in the butter and cream.