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  • 3 cups water
  • 3/4 cup quick-cooking grits
  • 1/4 teaspoon salt
  • 1 cup (4-oz) shredded extra-sharp white Cheddar cheese
  • 1 chipotle pepper in adobo sauce, mashed


  1. Boil water; add grits and salt.
  2. Cover, reduce heat to medium-low, and cook 5 minutes, stirring twice.
  3. Once thickened, remove from heat and stir in cheese and pepper.
Recipe by Anne E. Stewart.

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The recipe was originally published as Chipotle Cheese Grits on

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