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Prep Time: 15 Minutes Cook Time: 540 Minutes |
Ready In: 555 Minutes Servings: 4 |
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A good fall/winter side dish. Ingredients:
2/3 cup coarse stone ground corn grits |
1 1/2 cups water |
1 cup evaporated milk |
1 teaspoon salt |
1 cup mashed cooked pumpkin (or 1 cup canned pumpkin puree) |
black pepper |
1/4 cup unsalted butter |
1/2 cup finely shredded cheddar cheese |
Directions:
1. Combine the grits and some cold water in a bowl; the husks will rise to the top; drain in a mesh strainer.
2. Combine the grits, 1 1/2 cups water, evaporated milk, and salt in a slow cooker.
3. Using a wooden or plastic spoon, stir for 15 seconds.
4. Add in the pumpkin and pepper, stir to combine.
5. Cover and cook on HIGH for 3 to 3 1/2 hours or on LOW for 7 to 9 hours, until thick and creamy.
6. Stir in the butter and cheese; cover, turn off the cooker and let stand for 10 minutes or until the butter and cheese melt.
7. Serve immediately.
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