Categories: Grits, Pumpkin, Side Dish, Slow Cooker
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
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Combine the grits and some cold water in a bowl; the husks will rise to the top; drain in a mesh strainer.
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Combine the grits, 1 1/2 cups water, evaporated milk, and salt in a slow cooker.
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Using a wooden or plastic spoon, stir for 15 seconds.
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Add in the pumpkin and pepper, stir to combine.
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Cover and cook on HIGH for 3 to 3 1/2 hours or on LOW for 7 to 9 hours, until thick and creamy.
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Stir in the butter and cheese; cover, turn off the cooker and let stand for 10 minutes or until the butter and cheese melt.
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Serve immediately.