2 cups regular grits
6 cups water
1/2 tsp paprika — (optional)
1/2 to 1 tsp salt
4-6 ounces chopped mild green chile
1 or more jalapeno chiles — seeded, chopped fine
1 dash cayenne

Combine all ingredients in the crockpot 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.