Slow-Cooked Grits with Chile and Cheese

• 1 cup grits
• 1/2 teaspoon salt
• 4 cups water
• 1 (7-ounce) can diced green chiles
• 1 cup grated sharp cheddar or smoked gouda (or a combination)

1. Place the grits, salt, and water in the slow cooker insert.
2. Cover and cook on low overnight, about 8 hours.
3. In the morning, simply stir in the chiles, adjust the salt to taste, and stir in half the cheese.
4. Spoon up a bowlful for each person, then top with the remaining cheese.
5. No wine here, but a good, hearty cup of coffee at breakfast time or a Mexican beer at lunch or dinner.

grits, salt, water, green chiles, cheddar

Taken from www.epicurious.com/recipes/food/views/slow-cooked-grits-with-chile-and-cheese-379699 (may not work)