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Reviewed Cheesy Creole Grits
"Really good. Grew up eating cheese grits and still love them. I used extra cheese- actually used Monterrey Jack and an Italian blend. I added a touch more Tony Chachere's and salt and pan seared some hot Italian sausage instead of andouille since I had it. Also put some chives on top for some color and freshness. I plan on some leftover grits for breakfast tomorrow!
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