In the Dutch oven, melt 2 tablespoons of the butter and add the milk, chicken stock, salt, hot sauce, and garlic clove. Bring to a boil over medium-high heat. Slowly whisk in the grits, cover, and bring back to a boil. Uncover, reduce heat to medium-low, and simmer, stirring occasionally until thickened, up to 1-½ hours. Stir in the cheese then add the butter and swirl it through the grits. Serve immediately.
Quick Grits versionUse 2 cups quick grits instead of the stone-ground grits. Reduce milk and chicken broth to 4-½ cups each. Prepare as directed, cooking the grits for 10 to 15 minutes.