Place the cream, chicken stock into a large, heavy-bottomed pot over medium-high heat and bring to a soft boil.
In small sauté pan add olive oil, onion and sweat until lightly golden, add garlic and continue cooking for another couple minutes.
Add to liquid pot.Slowly and gradually add the grits to liquid pot while continually whisking.
Once all the grits have been incorporated, decrease the heat to low and cover.
Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking.
Cook for 20 to 25 minutes or until mixture is creamy.
Mix should be slightly loose – add chicken stock or water at this point to adjust to creamy consistency.
To finish: ensure mix is HOT, then off heat add pepper and butter, and whisk to combine.
Once the butter is melted, whisk in cheese.
You may use all vegetable stock or water if you wish. You may also substitute cornmeal or polenta for grits.