Make rich, creamy polenta with Tex-Mex inspired flavors of chiles, Cheddar cheese, and scrambled eggs right in your slow cooker. Source: Diabetic Living Magazine
Line a 3 1/2- 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, 1/2 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 3 1/2 to 4 1/2 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.