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Green Chile Grits

2 cups regular grits
6 cups water
1/2 tsp paprika (optional)
1/2 to 1 tsp salt
4-6 ounces chopped mild green chile
1 or more jalapeno chiles -- seeded, chopped fine
1 dash cayenne

Combine all ingredients in the crockpot and cook on LOW
for 6 to 9 hours or on HIGH 2 to 3 hours, stirring
occasionally. If cooking on high, add 1/4 to 1/2 cup more
water if too thick.

Similar to polenta, you serve right away or you can
refrigerate the mixture in a buttered loaf pan for a few
hours or overnight, unmold, slice (1/2-inch) and fry in
butter until browned.

This recipe yields about 8 servings.