Simplify your morning: Soak the grits the night before.
2 cups uncooked stone-ground grits
1/4 cup heavy cream
1 cup (4 oz.) shredded sharp Cheddar cheese
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter
1 1/2 teaspoons salt
1/2 teaspoon pepper
How to Make It
Stir together grits and 6 cups water in a 5- or 6-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 soak 8 hours or overnight.
Cover and cook grits on HIGH 2 hours to 2 hours and 30 minutes, stirring halfway through. Stir in cream and remaining ingredients. Serve with desired toppings.