Glad you liked them, Craig. How did you fix them? I'm always interested in variations.
SRH
I hadnt had grits for quite a while, we ended up with a thing of quick grits. So, I figured it might not work out too well if it was left a couple of hours in a slow cooker. Used stuff on hand, some decent chicken stock, picked up a can of rotel, a couple of good sized hand grabs of cheese, and browned breakfast sausage instead of bacon.
The batch fit into one of those 8x8 baking pans and we ran it at 350* for about a half hour. Its really good comfort food. The rotel gave it a little tangyness, next time Im thinking about trying some of my wifes homemade salsa. Its not overly hot, but its all fresh ingredients. Maybe, well try it with bacon, or maybe another butcher type fresh sausage. Thanks again.
