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Bring the water to a boil in a large pot over
high heat. Whisk in the grits and lower the
heat to medium. Cook, stirring frequently,
until the consistency is thick but still soupy,
about 20 to 25 minutes. Stir in the corn and
cheese, then season with salt and pepper to
taste.
Divide the grits between 2 shallow bowls. Top
with the ham and sprinkle with chives. Serve
immediately.
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