After The Boil Grits

1 cup Stone Ground Grits
3 cups Crawfish Stock
1 cup Heavy Cream
½ tsp salt
1 cup boiled crawfish tails
1 cup diced boiled smoked sausage
1 cup boiled sweet corn kernels
1 cup White Cheddar cheese
2 tbsp unsalted butter
Using a 2 quart sauce pan, combine 3 cups Stock and ½ tsp salt and C’est Tout.
Bring to a boil. Slowly pour in one cup of grits, constantly stirring to keep smooth for 4 to 5 minutes.
Add smoked sausage and corn. Reduce heat to low, add heavy cream, and cook for 15 to 20 minutes.
Stir in white cheddar cheese and crawfish tails. Finish with 2 tbsp of unsalted Butter. 
Enjoy! Makes 6 servings.