There is nothing cozier than eating a steaming bowl of grits with your favorite toppings, whether savory or sweet. Stone-ground grits have much more flavor than the regular variety, but they need a little more time and attention to cook them on the stovetop. This recipe skips all the extra work by using a slow cooker, yet still delivers a batch of deliciousness for a crowd.
| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
| Level: | Easy |
| Total: | 2 hr 10 min |
| Active: | 10 min |
| Yield: | 6 to 8 servings |
Ingredients
- 2 cups stone-ground grits
- Kosher salt
- 1 cup milk
- 4 tablespoons (1/2 stick) unsalted butter, cut into pieces
- Assorted toppings, such as grated Cheddar and hot sauce or warmed maple syrup and heavy cream
Instructions
- Add the grits to a medium bowl and cover with water by 2 inches. Stir gently and allow the grits to settle for about 2 minutes. Skim off any bits of grits that have floated to the surface, then drain them in a fine-mesh sieve, discarding the liquid.
- Add the grits to a 6-quart slow-cooker insert with 7 cups of water and 1 tablespoon salt and stir to combine. Cover and cook until the grits are tender and have absorbed most of the liquid but are still loose enough to pour off a spoon, about 2 hours on high or 4 hours on low. Continue to cook, covered, up to 30 minutes more to achieve a thicker consistency.
- Add the milk and butter, stirring to fully combine. Serve immediately with desired toppings, or cover and keep warm for up to 2 hours.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 222 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 21 mg |
| Sodium | 183 mg |
| Serving Size | 1 of 8 servings |
| Calories | 222 |
| Total Fat | 8 g |
| Saturated Fat | 5 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 2 g |
| Protein | 4 g |
| Cholesterol | 21 mg |
| Sodium | 183 mg |