Pumpkin Cheddar Grits - cooking recipe

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

Preparation

Combine the grits and some cold water in a bowl; the husks will rise to the top; drain in a mesh strainer.
Combine the grits, 1 1/2 cups water, evaporated milk, and salt in a slow cooker.
Using a wooden or plastic spoon, stir for 15 seconds.
Add in the pumpkin and pepper, stir to combine.
Cover and cook on HIGH for 3 to 3 1/2 hours or on LOW for 7 to 9 hours, until thick and creamy.
Stir in the butter and cheese; cover, turn off the cooker and let stand for 10 minutes or until the butter and cheese melt.
Serve immediately.