|Defatted chicken stock||4 Cup (64 tbs)|
|Quick cooking grits||1 Cup (16 tbs)|
|Frozen corn||3⁄4 Cup (12 tbs)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
|Dried thyme||1⁄2 Teaspoon|
|Ground black pepper||1⁄2 Teaspoon|
In a 2-quart saucepan over medium-high heat, bring the stock to a boil.
Whisk in the grits.
Reduce the heat to medium-low, cover the pan, and cook, stirring occasionally, for 7 minutes, or until thick.
Stir in the corn, Parmesan, thyme and pepper.
Remove from the heat and let stand for 5 minutes to warm the com.