Bring 3 1/2 cups water, milk, and salt to a boil in a large saucepan. Gradually stir in grits. Reduce heat, and cook, uncovered, 35 minutes or until thick, stirring frequently.
Combine pico de gallo, lime juice, and avocado. Spoon 1 cup grits into each of 4 bowls; top each serving with 1 tablespoon crema Mexicana and about 1/3 cup avocado mixture. Top with cilantro leaves, if desired.
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