Slow-Cooking Stone-Ground Grits
"Stone-ground grits are ground in a stone mill and are much larger than quick- cooking grits. They also have an abundance of flavor compared to the faster-cooking versions. Most Southerners will put them on the stove and cook them for hours, sometimes even all day, while popping in and out of the kitchen to stir. Cooking them in the slow cooker requires no stirring at all. Let them cook all night and wake up to rich, creamy grits. ..."
INGREDIENTS
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1 Cup stone-ground grits
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3 1/2 Cups water, plus more for rinsing the grits
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1 Cup milk
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2 Tablespoons unsalted butter
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2 Teaspoons salt
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