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Combine the milk and chicken broth in a medium size saucepan. Heat over medium heat. Bring to a boil, stir in the salt, and add in the grits.Stir to combine. Reduce the heat to low, cover and cook for 3-4 minutes. Stir with a wooden or silicone spoon. Continue to cook over low heat while stirring occasionally (at least every 2 minutes) for another 6-8 minutes.

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Once boiling, whisk in the grits, until there are no clumps. Lower the heat to medium-low. Cover and simmer for 12-20 minutes, (depending on the package instructions) stirring occasionally. Once the grits seem soft and thick, stir in the butter and shredded cheese. Taste, then season as needed.

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Bring water and milk to a boil in a large pot or Dutch oven. Add salt and gradually whisk in grits. Reduce heat to maintain a low boil and cook 30 minutes, stirring frequently with a whisk to prevent clumps or sticking. If grits get too thick, you can add a little more water. Once cooked, stir in cream cheese and butter.

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Reduce heat to low and cook 10 minutes, whisking very frequently (especially in the beginning). Remove from heat and add cheese. Stir gently until cheese melts and is combined. Add cubed butter and stir until smooth and shiny. Add bacon and 1/4 cup finely chopped green onions (if desired) and stir until combined.

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Add the stock and the butter to a pot that will be large enough for the grits to expand. Turn the head to medium-high. When the butter begins to melt, add in the grits and salt. Stir well and reduce the heat to low. After about 12-15 minutes, the grits will start to release puffs of steam.

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Steps to Make It. Gather the ingredients. Mix milk, salt, pepper, and hot sauce in a medium-sized pot. Bring the liquid to a slight boil over medium-high heat. When the milk is bubbling, whisk in the grits. Reduce the heat, letting grits cook until thickened, about 5 minutes. Add the butter, cream cheese, and cheddar cheese to the grits.

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Step 3. Reduce heat: Turn the heat to low, and let the grits simmer, uncovered, for about 10 minutes or until they reach the thickness you like. Stir occasionally to prevent scalding the grits on the bottom of the pan. Step 4. Add cheese: Once the grits are thickened, stir in the cheeses, hot sauce, pepper, and butter.

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Preheat oven to 375 F. Boil water in a medium sized saucepan and add salt. Add grits and stir, then reduce heat to low and cover. Cook for 5 minutes, stirring occasionally. Remove from heat. Stir in Rotel, chilies, grated cheese, and cream cheese. Stir in spices and check for seasonings. Add salt if needed. Beat egg in a small bowl or cup.

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1. Boil the Liquid: In a medium to large saucepan, bring the water and chicken broth to a boil. Add one tablespoon of butter, salt, and garlic powder. 2. Whisk in the Grits: Once boiling, slowly whisk in the grits to prevent clumping, mixing well to combine. Reduce the heat to medium-low. 3.

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Instructions. Preheat oven to 350. Lighly grease a 2 1/2 quart shallow casserole dish. Bring water and salt to a boil in a large saucpan, then stir in grits and cook according to package directions. When grits are done, remove from heat. Stir in cheese and butter until melted. Stir in heavy cream, salt, and pepper.

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Instructions. In a large saucepan, bring water and chicken broth to a boil. Add white grits and kosher salt. Stir immediately to ensure the grits do not lump and are evenly dispersed in the liquid. Reduce the heat to low and simmer the grits for about 30-35 minutes, stirring occasionally.

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Instructions. Bring the water, butter and salt to a boil in a small saucepan. Add the grits to the boiling water using a whisk. Cover the pot, lower the heat to a simmer and cook the grits according to the package directions. When the grits are done, stir in the black pepper and garlic powder.

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Instructions. Bring water and salt to boil on medium high heat. Add grits slowly, stirring constantly to prevent lumps. Reduce heat to low and cover. Simmer for 20 to 25 minutes or until desired tenderness and consistency. Cut cream cheese into chunks and add into grits with cheese and butter. Stir until well blended.

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Add butter and cheese. Remove the lid and stir in the butter and shredded cheddar cheese until fully melted and smooth. Finish. Stir in the heavy cream until combined and allow it to cook for a few more minutes. Garnish and Serve. Garnish with some additional shredded cheese and chopped fresh parsley or green onions.

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Instructions. Bring two and one-half cups of water to boil in a small saucepan. When the water is boiling briskly, add one-half teaspoon of salt and one-half cup of quick grits. Stir or whisk to combine. After the water comes back to a boil, reduce the heat to medium-low and cook covered for about ten minutes.

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Instructions. Simmer: Bring broth and half and half to a simmer in a large pot over medium-high heat. Cook: Whisk in the grits. Reduce heat to medium-low. Cook for 4-5 minutes, until thickened, stirring occasionally. Add Cheese: Mix in cheese. Cook for 2-3 more minutes until melted. Season: Season with salt and garlic to taste.