Pumpkin Cheddar Grits

A good fall/winter side dish.

• Ready In: 9 hrs 15 mins
• Serves: 4

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.