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Cheese Grits
Reviews:
February 07, 2006

I fixed this for a brunch and it was a hit! I added about 1 1/2 cups of shredded sharp cheddar cheese. I also used a bit more water cooking the grits to have the finished product more of a grits consistancy, rather than a casserole consistancy. I used only 1 tbsp of hot sauce and that was just the perfect amount. Thanks for an awesome recipe. It's a real keeper!

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