Pumpkin Cheddar Grits

• 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

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.

coarse stone ground corn grits, water, milk, salt, mashed cooked pumpkin, black pepper, unsalted butter, cheddar cheese

Taken from www.food.com/recipe/pumpkin-cheddar-grits-155348 (may not work)