In a medium sauce pan, bring milk, chicken stock, salt, epper, and corn to a simmer on medium-high heat for 10 minutes.
Add the stone ground grits to the sauce pan, continue to stir for 2 minutes. Then reduce heat to low and simmer for 10 minutes until liquid as mostly absorbd. Before serving stir in 1/2 cup cheddar cheese, mix well, and divide among plates.
Calories: 323kcal | Carbohydrates: 45g | Protein: 15g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 28mg | Sodium: 609mg | Potassium: 422mg | Fiber: 1g | Sugar: 9g | Vitamin A: 381IU | Vitamin C: 2mg | Calcium: 251mg | Iron: 1mg