Grits for Breakfast, Lunch, or Dinner

“Grits,” “mush,” “polenta,” “gruel,” whatever you want to call it, it’s easier to prepare in a slow cooker than by any other method. I love grits any way and any time of day, which is why this recipe aims at eternity. It starts with a basic recipe for stone-ground grits (mechanically ground grits come out mushy), and then amends it with peaches and pecans for breakfast, bacon and cheddar for lunch, and a ragoût of wild mushrooms for dinner. I don’t advise you to eat all three in one day, bu