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Ingredients

• 1 cup uncooked stone-ground grits
• 1/2 cup (2-oz.) shredded Asiago cheese
• 1 tablespoon butter
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground pepper

Description

The Twist: The Slow Cooker's Steady Moist Heat Releases The Starch In Stone-ground Grits With Minimal Stirring, Creating A Naturally Rich, Creamy Texture With Little Or No Added Dairy Products. This Recipe Goes With Grits And Grillades

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