In a large pot, bring 4 cups of stock, the milk, and salt to a boil over medium-high heat. Reduce the heat to medium-low and slowly whisk in the cornmeal. Cook, whisking constantly, for about 3 minutes to prevent lumps. Continue to cook for about 20 minutes, stirring often with a wooden spoon. The mixture should bubble every so often but not boil. After 20 minutes, whisk in the butter and cheese, stirring until melted and fully incorporated.
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|Serving Size: 1 Serving (731g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 502 (53%)|
|Amt Per Serving||% DV|
|Total Fat 55.8g||74 %|
|Saturated Fat 32g||160 %|
|Monounsaturated Fat 16.2g|
|Polyunsanturated Fat 4g|
|Cholesterol 156.7mg||48 %|
|Sodium 1018.8mg||35 %|
|Potassium 941.2mg||25 %|
|Total Carbohydrate 86.7g||25 %|
|Dietary Fiber 6.1g||25 %|
|Sugars, other 80.5g|
|Protein 28.4g||41 %|
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Calories per serving: 950
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