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

1. Combine the grits and some cold water in a bowl; the husks will rise to the top; drain in a mesh strainer.

2. Combine the grits, 1 1/2 cups water, evaporated milk, and salt in a slow cooker.

3. Using a wooden or plastic spoon, stir for 15 seconds.

4. Add in the pumpkin and pepper, stir to combine.

5. Cover and cook on HIGH for 3 to 3 1/2 hours or on LOW for 7 to 9 hours, until thick and creamy.

6. Stir in the butter and cheese; cover, turn off the cooker and let stand for 10 minutes or until the butter and cheese melt.

7. Serve immediately.

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