Bring chicken stock and garlic to a boil in a large pot.

Gradually stir in grits.

Cook and stir for about 5 minutes or until the grits have absorbed the stock and begin to pull away from the pan when you stir.

Add in butter and stir until well incorporated

Stir in cream

and Parmesan

Eat some for dinner...and then pour the rest into a greased 9x13 baking dish

Cover with plastic wrap and weight down with something heavy, like another baking dish.

Refrigerate for 4 hours or overnight. Then turn out onto a cutting board and slice into 16 equal pieces.

Place flour in a shallow bowl and season with salt and pepper. Beat eggs with a little water in another bowl. Mix breadcrumbs with dried basil in another shallow dish. Heat oil in a large heavy skillet over medium high heat.

Coat each grit cake in flour, then egg, then breadcrumb mixture and then place gently in hot oil.

Fry until golden brown on each side and drain on paper towels.

Pour a little marinara over grit cakes and top with a little more Parmesan. And devour.