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Cheese Grits
September 13, 2009

In answer to the question about making this dish ahead of time, yes, you can. I made it the night before and cooked at 350 degrees for 30 minutes, then refrigerated it. The next morning I warmed it (covered with foil) for about 30 minutes at 350 degrees and it came out great. I haven't tried freezing it. I have made this both with processed cheese and sharp cheddar. I think you could use any hard cheese that suits your taste.

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