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Serious Eats

The Food Lab Rapido: Cheesy Grits with Spring Vegetables

May 2, 2013

[Photographs: J. Kenji Lopez-Alt]

Last year my good friend BraveTart sent me a bag of grits from Weisenberger Mill, just down the road from her place in Lexington, Kentucky. Growing up in New York and Boston, grits were never exactly a thing in my household. I don't think my mom even made polenta, let alone true Southern-style grits. My only exposure to them was at family reunions where my more southern-inflected cousins and aunts would cook

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