I’m not sure how old I was when I first tasted grits, most likely my Mother or Grandmother started me eating them as one of my first foods when I was a toddler. They both always made the best grits – creamy, buttery, and cooked to perfection.
I remember spending the night with Grandmother and waking up to the intoxicating, heady aroma of bacon crackling in her cast iron skillet. I’d quickly wipe my eyes and head down the long hallway of her house toward her kitchen where she was humming her favorite hymnals as she prepared our breakfast. I always wanted to be the first one into the kitchen with her when she was cooking to watch her perform her magic and to hopefully be able to taste test any number of dishes she was preparing.
Even as a young girl, I remember being mesmerized watching her in the kitchen. For breakfast she’d have a pitcher of orange juice, a pot of coffee, her bacon nearly done in the cast iron skillet that was slick and shiny from years of use. Her biscuits were neatly placed in one of her biscuit pans and rising in the oven while the eggs sat in a bowl on the counter waiting to be scrambled in a bit of the bacon drippings once the bacon had been cooked. But on the back eye of her stove stood a pot with grits thick from being cooked since very early in the morning with cream and butter just waiting on cheese to top it off.
Pure and total comfort.
Now I can easily buy grits in any number of varieties at just about any grocery store I step into below the Mason Dixon line and have even been shocked to find some when visiting other parts of the country. But old fashioned, stone ground grits are the preferred grit around my house. Luckily for me, you can cook them without having to get up before the rooster crows like my Grandmother did by using the slow cooker.
Here’s how I make them.
Spray the crock of your slow cooker with non-stick cooking spray. Then add in your grits.
Pour in your water..
and add your salt.
Now turn on low and cook overnight for about 7 hours.
When you wake up, add in your cream…
butter…
and grated cheese.
Stir, cover, and cook until all of your cheese has melted.
Serve it with another little bit of cheese and butter and enjoy.
Oh, and maybe scramble a few eggs and bacon to go with it. Grits are always better with a few of her friends.
A creamy, delicious, buttery recipe for stone ground grits cooked in the slow cooker Copyright © Add a Pinch. All Rights Reserved.
Ingredients
- 1 1/2 cups stone ground grits
- 8 cups water
- 2 teaspoons salt
- 2 cups cream
- 4 tablespoons butter + more
- 12 ounces grated cheddar cheese + more
Instructions
http://addapinch.com/cooking/2011/08/15/slow-cooker-grits-recipe/
- Spray crock of slow cooker with non-stick cooking spray.
- Add grits, water and salt. Cook on low setting for 7 hours.
- Before ready to serve, remove lid and add cream, butter, and grated cheese.
- Serve with additional butter and grated cheese.
Copyright © Add a Pinch. All Rights Reserved.
What’s your favorite thing to eat alongside grits?
Enjoy!
Robyn
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I love love love grits.
But I always have them with sugar and butter. Is that weird? I really need to try them with cheese one of these days!!
I really love hearing your story about your grandma’s cooking. It made me smile!!
I can’t claim to know much about grits since I was born and bred in New York. But I do enjoy froed polenta cakes with eggs or garbanzos. I happen to have a post up on my site now with just that! This looks wo derful. I didnt know grits could be made in the slow cooker. So convenient!
I have never done them in the crock pot, but that’s the darndest thing!!! And cool too.
So, when I moved to Georgia at 21, I lived in a home with a few other women. We were renting rooms from a couple who lived in a big ol’ Savannah home. The woman kept her pantry stocked for us. She told me she had never had oatmeal before the girl who was in the room before me moved in. I had never had grits. Still not sure about them but anything with a ton of cheese in it can’t be that bad, I guess.
This looks like a great way to make them – put it on overnight and grab and go in the morning. Not a bad idea.
Those grits – now your talking!!!! A great idea cooking in crockpot – will definitely give these a try. Great recipes with a family connection – what could be better!!! Thanks Robyn!
Knew something looked wrong – once I clicked post comment it stuck out like a sore thumb – YOU’RE talking – not your talking!!!!!
This looks delicious! Add some bacon and I am ready to go!
I have a new-found appreciate for grits and with the odd hours I’m working as of late, this is perfect for some yummy comfort food!
I fist saw people eating grits when I was in flight attendant training in Atlanta…I thought they were crazy.
Now, I get it. And slow cooker? How smart!
I love buttery, cheesy goodness like this. I want to just bathe in it
I’ve never thought about doing it with a slow cooker but it’s such a wonderful idea.
Oh yes..I love me some grits. Anytime I make ham for dinner we get cheese grits to go along with it!!!
I love eating grits, add cheese and I’ll ask for seconds.
And slow cooked while I’m sleeping, that’s even better.
HI there…I stumbled upon your blog looking for a breakfast casserole crock pot recipe that I can’t seem to find…and loved this post. I live deep in the south of Georgia where grits in the crock pot are the best way…We LOVE our grits, now. We also eat them with our fried fish…and a good shrimp and grits recipe would knock your socks off! I get my grits when I go to the North Georgia mountains…stone ground and fresh and the best grits you’ll ever put in your mouth! At Logan Turnpike Mill.
Anyway…just saying Hi!
Jeannie
I live in South Florida and my husbands begs me all the time for Shrimp and Grits. I love trying different recipes for them. one thing is always consistent—-the Grits are from Logan Turnpike Mill!! We discovered them on a vacation to the Georgia Mountain Fair and never buy them at the grocery anymore. I usually make them the long way (on the stove) but knew there had to be a way to use the crockpot. Next time I make them will definitely be in the crockpot!
I’m going to have to check into those grits! They sound wonderful!
Being from Southwest Louisiana ( Cajun Country ) we have “Quick Grits” most of the time. I enjoyed reading your method of cooking whole grain grits. I have a farmer friend that grows some really nice corn. I will get about 10 pounds of his corn and grind it coursely to make the grits. You probably never heard of grillads, an old cajun meat dish cooked in a gravy and served over the grits. This dish was usually served later in the morning on Sunday, after everyone came back from church. This time it will be served to a bunch of old guys that meet at the farmers plsce on Tuesday evenings to have a meal, complain about what Obama and Bobby Jindal our governer is doing and mostly tell lies to one another. Thanks for the nice blog. Denis.
I love grits with bacon, cheese, salt, pepper and just a tad of louisiana hot sauce! My kids loved it and still want it when they come home. I have very fond memories of my Grandma’s bacon and big fluffy biscuits! Those were the days! thanks for the memories…….
These grits sound awesome! I need to feed 10 hungry people this weekend and I was wondering if the servings could be increased and how would I measure this out? How much longer would it have to cook?