Nutrition per serving may change if servings are adjusted.
Nonstick cooking spray
4½ cups reduced-sodium chicken broth or reduced-sodium vegetable broth
1 cup yellow or white grits
½ teaspoon to 1 teaspoon ground cumin
½ teaspoon salt
¾ cup shredded reduced-fat Cheddar cheese
1 (4 ounce) can diced green chile peppers, undrained
2 cloves garlic, minced
1 pinch salt
Line a 3½- or 4-quart slow cooker with a disposable slow cooker liner. Coat liner with cooking spray. In a large bowl combine the chicken or vegetable broth, grits, cumin, ½ teaspoon salt, cheese, diced green chile peppers with liquid, and garlic. Transfer mixture to the prepared cooker.
Cover and cook on low-heat setting for 7 to 9 hours or on high-heat setting for 3½ to 4½ hours, stirring once halfway through cooking. Turn off cooker.
Beat eggs with 1 pinch salt in a small bowl; pour over grits. Let stand, covered, for 30 minutes before serving, stirring twice.