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  • Josie M.

    "The Gourmet Vegetarian Slow Cooker" by Lynn Alley. 1 cup grits 1/2 tsp salt 4 cups water 1 7-oz can diced green chiles 1 cup grated sharp cheddar or smoked gouda (or combo) Place the grits, salt and water in the slow cooker. 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.

  • Denise Vargo Vincent

    How to Make the Best Grits You’ve Ever Tasted – The Daily South | Your Hub for Southern Culture

  • Leia Giddens

    Southern Living Slow Cooked Grits

  • Rebecca Rice

    grits in the crock pot

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