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Slow-Cooked Grits With Chili And Cheese

This luscious dish of grits, chili and cheese from Lynn Alley's "The Gourmet Vegetarian Slow Cooker" cooks while you sleep.


Courtesy of Ten Speed Press

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Published: 10/5/2010 5:24 PM

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1 cup "old-fashioned" (not instant) grits (available in most supermarkets)

½ teaspoon salt

4 cups water

1 can (7 ounces) diced green chilies

1 cup grated sharp cheddar or smoked Gouda (or a combination)

Place the grits, salt and water in the insert of a 2- to 3-quart slow cooker. Cover and cook overnight for 8 hours.

In the morning, stir in the chilies, and stir in half the cheese. Spoon up a bowlful for each person, then top with the remaining cheese.

Serves two to four.

"The Gourmet Vegetarian Slow Cooker" by Lynn Alley (2010 Ten Speed Press