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Side Dishes

Cheesy Grits with Scallions

These cheesy grits make a great base for Southern recipes, especially something saucy like Tenderloin Grillades. If grits are foreign to you, then just think polenta. They’re the same thing — ground dried corn. Grits just tend to have a coarser texture than polenta. And cooking them is as easy as making a batch of oatmeal. Just be sure to cook the grits in a fairly large saucepan — they may splatter on your stove top.

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Heat milk, water, salt, and cayenne in a large saucepan over medium-high to a boil.

Stir in grits in a steady stream. Reduce heat to medium-low and cook grits, stirring constantly, until thickened, 5–6 minutes.

Stir in Cheddar and butter until melted, then stir in scallions.

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