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Shrimp & Cheese Grits/Polenta for Twelve Diners

zackly | Jul 28, 201608:27 AM

I'm serving 12 people dinner tonight, buffet style. I'm serving grits or polenta. Any tips on how to keep it "runny/flowing" for an hour or so on a buffet line? Mine tends to firm up. I generally use about a 4/1 ratio of liquid to coarse ground cornmeal. Is there a slow cooker (Crock pot) option? Thanks for your help!

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