Slow-Cooked Grits With Chili And Cheese

1 cup "old-fashioned" (not instant) grits (available in most supermarkets) #189; 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