The Twist: The slow cooker's steady moist heat releases the starch in stone-ground grits with minimal stirring, creating a naturally rich, creamy texture with little or no added dairy products.
1 cup uncooked stone-ground grits
1/2 cup (2-oz.) shredded Asiago cheese
1 tablespoon butter
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
How to Make It
Stir together grits and 3 cups water in a 3-qt. slow cooker. Let stand 1 to 2 minutes, allowing grits to settle to bottom; tilt slow cooker slightly, and skim off solids using a fine wire-mesh strainer. Cover and cook on HIGH 2 1/2 to 3 hours or until grits are creamy and tender, stirring every 45 minutes.