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Submitted by: Paula Marchesi from Auburn, PA
Originally shared on the web 10/17/2023

2-2/3 c. water
1-1/2 c. milk
1-1/2 c. old-fashioned grits, uncooked
3 to 4 T. butter, cubed
2 t. chicken bouillon granules
1/2 t. salt
1 c. shredded white Cheddar cheese
1/3 c. grated Parmesan cheese

In a greased 3-quart slow cooker, combine water, milk, grits, butter, bouillon and salt; stir well. Cover and cook on low setting for 2-1/2 to 3 hours, stirring every 30 minutes, until liquid is absorbed and grits are tender. Stir in cheeses until melted. Serve immediately. Makes 6 servings.