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Green Chile Grits

2 cups regular grits
6 cups water
1/2 teaspoon paprika -- (optional)
1/2 teaspoon salt - (to 1 tspn)
4 ounces chopped mild green chile - (to 6 oz) (New Mexican chile if you have it)
1 or more jalapeno chiles -- seeded, chopped fine
1 dash cayenne

Combine all ingredients in the slow cooker 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.

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