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Cheesy Baked Grits

Reviewed: Mar. 20, 2011
These were quick and easy. I baked them for an hour and the middle still wasn't set up. I took them out anyway because I like my grits a little soft and the top was very brown. I used non-fat milk and only 2 Tbs of butter. I used 1 cup of cheddar mixed in and about 3/4 cup parm/asiago mix on top. I also grated 1/2 an onion and 2 cloves of garlic, which I cooked until translucent before adding the milk, butter, etc. They turned out great and I didn't miss the extra butter. However, next time I will use sharp cheddar for a stronger cheese flavor.
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