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Gluten Free Cheddar Grits

Gluten Free Cheddar Grits

Cheddar Grits

2 T shallots, chopped

2 T garlic, minced

2 T butter

1 c milk

1 3/4 c water

1 t sea salt

1 c Edwards Mill Grits

1 c milk

1/2 c shredded cheddar cheese

bacon crumbles, cooked

In a skillet, melt butter and sauté shallots and garlic until translucent.

In saucepot, bring 1 c milk, water, and salt to boil.  Add Edwards Mill grits.  Bring back to boil, reduce heat.  Cook covered, 15 minutes, stirring frequently.

Stir in an additional 1 c milk.  Cook until almost all the moisture is gone.  Stir in shredded cheddar cheese.

Serve immediately.

Garnish with cooked bacon crumbles.

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