“DIXIE POLENTA”
I USED TO CALL THIS DISH “PARMESAN GRITS” BUT NO ONE ORDERED IT.
AND NOW, WELL, THEY CALL ME “GENIUS!”
MAKES APPROXIMATELY 2 CUPS
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| BRING THE STOCK TO A BOIL IN A SAUCEPAN. SLOWLY STIR IN THE GRITS AND COOK 3 TO 5 MINUTES, STIRRING OCCASIONALLY, UNTIL THICK. REMOVE FROM HEAT AND STIR IN THE PARMESAN.
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