Add the water, chicken bouillon and garlic powder to a medium saucepan over medium high heat. Stir it so that the seasoning is combined with the water. Bring to a boil. 

Once the seasoned water is boiling, turn the heat down to medium low. Then slowly pour the grits into the water, whisking constantly while you pour the grits in to prevent lumps from forming. 

Let the grits simmer for 2-3 minutes. Be sure to whisk frequently so that they don’t stick to the bottom of the pan, and lumps don’t form. 

After 2-3 minutes the grits will begin to thicken up. Whisk in your heavy cream and add in your butter. Continue to stir the grits until the cream and butter are fully incorporated. 

Sprinkle in your shredded cheddar cheese. Stir until the cheese is melted and combined with the grits. 

Add salt and pepper to taste.