Creamy Slow Cooker Method:

Spray the insert of a slow cooker with cooking spray (clean up is a cinch with this simple trick) and preheat the crock pot on high while you get the grits started.

In a medium saucepan, add the milk, 1 cup half-and-half, 1 tablespoon butter, and grits. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter and the remaining 1/3 cup half-and-half.

Creamy Stove top Method:

In a medium saucepan, add the milk, 1 cup half-and-half, 1 tablespoon butter, and grits. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Cover with a tight fitting lid and reduce heat to a simmer and cook for another 20 to 25 minutes stirring occasionally. Once you are ready to serve, whisk in the remaining 1 tablespoon butter and the remaining 1/3 cup half-and-half.

The stove top method may take a little more liquid than the crock pot method due to evaporation.