Spray your crock-pot or slow cooker with non-stick cooking spray.
Add the grits, water, and salt and set your timer to cook on low for 6-8 hours.
Stir well and, if possible, don't stir again until at about the 4-hour mark.
When the grits are done, stir well and season to taste with pepper and additional salt. If the grits seem too thick, add more water or milk and stir until creamy. (I like my grits on the thin side, but this is a matter of personal preference.)
Add the cheese and stir until the cheese is melted. Serve immediately and, if desired, top with a pat of butter, additional shredded cheese and/or crumbled bacon.
Tips:I use Bumpy Road Farm Stone Ground Grits, which are grown and ground locally. If you live in Tallahassee you can usually find their grits and cornmeal at the Timberlane Farmers' Market on Saturday mornings.Uncooked stone-ground grits should be stored in an airtight container in the freezer.Leftover grits can be refrigerated and used to make grits cakes, a true southern delicacy.I usually use extra sharp cheddar cheese with my grits, but you can use any kind of cheese or combination of cheeses you like. Parmesan cheese is also an excellent choice.[nutrition-label]