1 cup "old-fashioned" (not instant) grits (available in most supermarkets)

½ teaspoon salt

4 cups water

1 can (7 ounces) diced green chilies

1 cup grated sharp cheddar or smoked Gouda (or a combination)

Place the grits, salt and water in the insert of a 2- to 3-quart slow cooker. Cover and cook overnight for 8 hours.

In the morning, stir in the chilies, and stir in half the cheese. Spoon up a bowlful for each person, then top with the remaining cheese.

Serves two to four.

"The Gourmet Vegetarian Slow Cooker" by Lynn Alley (2010 Ten Speed Press