Slow-Cooked Grits With Chili And Cheese
- 1 cup grits
- ½ teaspoon salt
- 4 cups water
- 1 (7-ounce) can diced green chiles
- 1 cup grated sharp cheddar or smoked gouda (or a combination)
Instructions:
I recommend using a 2-to 3-quart slow cooker so that your grits don’t dry out overnight.
- Place the grits, salt, and water in the slow cooker insert. Cover and cook on low overnight, about 8 hours.
- In the morning, simply stir in the chiles, adjust the salt to taste, and stir in half the cheese. Spoon up a bowlful for each person, then top with the remaining cheese.