I found this recipe in a Southern Living magazine and tried it this week. It is surprisingly good for such a simple recipe. Really nice to make in hot weather because it doesn't require the oven. A variation listed was, 2 cups broccoli florets & sharp cheddar cheese. I served round steak cooked in the crockpot and sliced home grown tomatoes with this.
Doris, S. Indiana

Creamy Grits with Sweet Corn
Serves 4

3/4 cup uncooked quick-cooking grits
1 cup frozen whole kernel corn, thawed
1 5oz. jar of light garlic & herb spreadable cheese (I used Old English)
salt & pepper

Bring 3 cups water and a tsp salt to a boil in a large saucepan. Over medium heat, slowly stir in grits. Lower heat and cook, stirring often, 5 minutes or until thickened. Stir in corn, cheese and pepper. Continue stirring on low heat until cheese is melted. It will thicken as it cools down.
Doris, S. Indiana

http://www.nancyskitchen.com