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Bring the stock to a boil in a medium saucepan over medium heat. Stir in the grits, then keep whisking for 2 minutes to avoid clumping.
When they begin to thicken, reduce the heat to a low simmer (helps to prevent splattering). Whisk in the butter, cream, salt, and pepper.
Continue to cook at a very low simmer until thickened, whisking occasionally. Expect a cooking time around 20 minutes, depending on the brand and how coarsely your grits are ground (see tips). Continue simmering on low if they need to thicken further. The longer you keep them on the heat, the more they thicken.