Incredibly Good Grits.

Incredibly Good Grits

2 cups chicken stock (author uses 1.5 TBSP "Better than Bouillon" chicken base added to 2 cups boiling water to make stock.)
2 cups milk (or better yet, half & half)
1/2 stick butter
1 cups grits (author uses Hoppin' John stone-ground grits)

Bring stock, milk, & butter to a boil; add grits and stir to combine. Turn heat to low and cook, uncovered, stirring very frequently, for about 30 minutes. To keep warm & ready to serve, put cooked grits into the top of a double boiler, keeping the water below at a simmer, and cover the grits, stirring from time to time. Grits will keep for 2-3 hours.