Slow-Cooker Cheese Grits

I chose this recipe because the covered dish event I was attending asked for dishes that could be kept warm for a while. Despite the fact that there were no other reviews, I thought this recipe looked good, and it was. Since I had made other cheese grits recipes before, I knew what I wanted to do with the grits after they were cooked.

In the future, I will probably use chicken broth instead of water to soak the grits. This time, I salted the grits whenI started cooking them. I was very liberal with the Parmesan cheese, and since I had Jarlsberg cheese available, I added it as well. I doubled the amount of butter and also added garlic powder liberally, as well as white pepper to taste. My adult daughter was so excited, she tried to persuade me to leave them at home instead of taking them to the covered dish dinner! I will say that these proportions are appropriate for a smaller sized slow cooker, and the next time I will double the recipe because if there are leftovers, that won't last long at home!