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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…
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.
Slow Cooker Grits Recipe
- 1 1/2 cups stone ground grits
- 6 cups water
- 2 teaspoons salt
- 2 cups cream
- 4 tablespoons butter + more
- 12 ounces grated cheddar cheese + more
- Spray crock of slow cooker with non-stick cooking spray.
- Add grits, water and salt. Cook on low setting for 7 hours or overnight.
- Before ready to serve, remove lid and add cream, butter, and grated cheese.
- Serve with additional butter and grated cheese.
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What’s your favorite thing to eat alongside grits?
First had grits in the Coast Guard on the outer Banks of NC. This recipe is delicious and used stoned ground organic yellow grits from Bob Mills.
I actually have to add a hot diced tomatoes with either Jalapeño or habanero peppers.
People who have never had grits in the South just don’t know what they are missing, do they? I’m so happy you enjoy this recipe. Thanks!
Hello! I need to make a mass quantity of grits for a football breakfast. How filled up does the crockpot get when done cooking? If you doubled the recipe (or more) would it still fit in a 6 qt crock?
You could double the recipe in the slow cooker, Heather. I fed 16 with the one recipe if that helps to determine how much you need to make. Thanks!
should i add more cooking time if i double to recipe ?
These should cook fine in the same amount of time, Crystal, if you double the recipe. Hope you enjoy!
I came across this site when I began searching for crock pot grits as an alternative to baked grits, which are absolutely delicious!
I loved all the comments about grits! I had forgotten about eating grits with sugar, we did that when I was a child but we added milk and it was similar to cream of wheat.
runny grits? I use instant mashed potatoes to thicken them. It makes them extra creamy and you have to add a little more salt. I don’t have any increments to go by—I add, stir really well give it a few minutes, if not thick enough, add more instant potatoes, repeat. Too thick? add more, water or milk or cream. Crock pot liners are awesome! I enjoyed my visit today. Thank you
I have not tried this recipe yet as I was concerned about stirring the grits. But from all the comments I’m going to try it tonight.
Try making your grits with hatch chilies and a Mexican melting cheese, the kind that used for quesadillas. Then a garlicky barbecue spicy shrimp with fire roasted tomatoes.
Hope you enjoy, Tena!
I have made this recipe at least three times and I don’t think I will ever make grits any other method. It can’t be any easier. I made them exactly as instructed the first time. I chose milk instead of cream the other times and never needed more butter than the recommended amount. The portion sizes are generous and accurate for me and normally I make 6 servings instead of the 12. Seven hours on low is perfect and the “keep warm” setting allows the grits to warm back up after the addition of the milk and cheese. Thank you for sharing this easy recipe.
I did a trial run this afternoon with half the recipe, preparing for brunch tomorrow. I omitted the cream, as I generally do not eat grits with dairy. They were so good I decided to make a quiche – a great dinner. Now I’m preparing the slow cooker for overnight cooking. I’m using a liner this time. Going to add green chilies and “decorate” with tomatoes for serving. I have fresh stone ground grits from a local mill in North Carolina and these were soooooo good!
I haven’t tried the grits with green chilies and tomatoes, Dusty, but it sounds good.
I usually only make 1/2 the recipe for us three adults and those are very generous portions. This is the only way I make grits anymore. I LOVE these. This is the best & easiest way and you are guaranteed perfectly cooked grits every time.
Thanks, Em. I’m so happy all of you love this grits recipe.
These were the easiest & best! SCarolina white grits, salt & water left a versatile item to use from breakfast to dinner- with garlic shrimp, fried green tomatoes… And used as standard brkfst fare, or polenta! So easy to make&clean up afterwards! Thanks!
I’m so glad you liked these slow cooker grits. I love to make them at my house to use in different dishes just like you are doing. Thanks!
Tried cheese grits at a restaurant last year–AMAZING! Just purchased some Rock House Farm stone ground grits and have 2 questions:
1) can I use ½ & ½ or whole milk (or both) instead of cream?
2) how can I reheat any leftovers? a double boiler?
Thanks–can’t wait to try this tomorrow!
Debbie, you can use either whole milk or half and half. For creamier grits, I would use half and half if you have it. You can reheat the grits in the oven, microwave, or on the stovetop. Oven – place the grits in an oven-proof pan, add a little water or milk and a pat of butter to the grits and stir, cover, and place in a pre-heated 350º F oven. Cook for about 3 minutes or until heated throughout. In microwave, place in a microwave safe dish, add a little water or milk, and a pat of butter to the grits and heat at 30 second intervals until warm. On stovetop, add a little water or milk and a pat of butter to the grits to a saucepan and stir. Cook on low heat until warm. You can also use a double boiler if you prefer.
Me again. Since there are just two of us, how long will leftovers keep in the fridge? Can I freeze portions BEFORE adding the cream, butter, and cheese? Thanks so much!
Debbie, you can store leftover grits in the refrigerator up to 5-7 days and freeze as you suggest for about 3 months.