Found this at www.ellenskitchen.com and adapted it very slightly to make it fatfree and vegan.
2 cups regular grits, not quick or instant
6 cups water
½ teaspoon paprika
½-1 teaspoon salt
4-6 ounces chopped mild green chile
1 or more jalapeño chiles, seeded, chopped fine
1 dash cayenne
Combine all ingredients in the crockpot and cook on LOW for 6 to 8 hours or on HIGH 2 to 3 hours, stirring occasionally. If cooking on high, add 1/4 to 1/2 cup more water if it gets too thick.
Just like cornmeal mush or polenta, you can serve right away or you can refrigerate the mixture in a nonstick loaf pan for a few hours or overnight, unmold, slice (1/2-inch)and fry in nonstick pan until browned. It can be served with a tomato gravy or a sweet topping.