Grits Bruschetta With Tomato Salsa

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Oxmoor House


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3 cups water

1 cup uncooked stone-ground white or yellow grits or polenta

1 teaspoon salt

1/4 cup (1 ounce) shredded Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon black pepper

Cooking spray

2 tablespoons extra virgin olive oil, divided

Tomato Salsa

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