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1
To make the grits, bring the water to a boil in a medium saucepan over medium-high heat.
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2
Add the salt, pepper, and butter and stir until tile butter melts.
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3
Add the grits in a slow, steady stream as you stir constantly with a whisk.
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4
Continue stirring until the grits return to a boil.
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5
Scrape into a 3- to 4-quart slow cooker.
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6
Cover the cooker and cook for 3 to 4 hours on high, or 5 to 6 hours on low, until creamy and thick.
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7
To make Peachy Pecan Grits for Breakfast, heat the half-and-half and brown sugar in a small saucepan over medium heat until the sugar dissolves.
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8
Remove from the heat and stir in the vanilla.
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9
Stir the sweetened cream into the cooked grits, along with the peach and pecans.
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10
To make Bacon-Cheddar Grits for Lunch, stir the bacon and cheese into the cooked grits and continue stirring until the cheese is half melted.
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11
To Make Spinach Grits with Wild Mushroom Ragout for Dinner, heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
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12
Add the onion and saute until barely tender, about 2 minutes.
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13
Add the mushrooms and saute until browned, about 3 minutes.
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14
Add the garlic and cook another minute.
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15
Add the tomatoes, broth, salt, pepper, and parsley and simmer until the mushrooms are tender, about 3 minutes.
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16
Stir the spinach, the remaining tablespoon of olive oil, and the cheese into the cooked grits and continue stirring until the spinach wilts.
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17
Serve the grits topped with the sauteed mushroom ragout.
