The Pioneer Woman knows how to do weeknight dinners right.
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There are some recipes that we always think will take forever to make, be it a dark roux for gumbo or a pot of Sunday gravy made just like Nonna’s. But if you’ve always put grits in the same category, envisioning a bubbling pot that has to be constantly stirred on the stove for an hour before the grits inside are tender and creamy enough to eat, we have exciting news. It turns out it’s a lot simpler than that, thanks to quick grits.
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