Corn and Cheese Grits
Serves 6 to 8. Recipe is by Julie Kay.
2 cups uncooked regular grits
2 cups vegetable broth
2 cups heavy whipping cream
1 (11-oz.) can Mexicorn, undrained
2 green onions, chopped
1 tsp. salt
2 tbls. butter
1 (8-oz.) pkg. shredded sharp cheddar cheese
1. Put grits, broth, whipping cream, Mexicorn, onions, salt and butter into slow cooker.
2. Cook on Low for 2 to 4 hours, stirring once halfway through. After cooking is complete, stir in cheddar cheese until melted into grits.