Crock Pot Cheese Grits

• 6 cups water
• 2 cups heavy cream
• 2 teaspoons salt
• 2 cups uncooked quick grits
• 4 tablespoons butter
• 1 cup sharp cheddar cheese, shredded

Crock Pot Version: Assemble all ingredients in crock pot except cheese. Cover with lid and cook on low setting for 8 hours. When done grits will seem to settle in the bottom of the pan, stir with a whisk to evenly distribute grits. Taste to make sure grits have enough salt. Just before serving stir in cheese and allow to melt. Stir before serving and serve hot. This recipe serves eight.

Stove Top Version: Bring water, cream and salt to a boil in lidded pan. Watch pan so the liquid does not boil over. Reduce heat immediately to medium low and stir in grits. Place lid on pan and remove to whisk grits every 5 minutes. This takes about 20-30 minutes on low. When grits are done, remove from heat, add ½ stick of butter and allow to melt. Then stir in cheese and allow to melt. Stir before serving and serve hot. This recipe serves eight.

Note: If grits are too thick, thin with milk- not water or cream. Use quick grits, do not use instant grits. For a lighter version substitute skim milk for the cream and omit the butter.