Photo: Melina Hammer; Styling: Lydia Degaris Pursell
For the creamiest grits without cheese or butter, try Slow-Cooker Stone-Ground Grits. The slow cooker creates this creamy side with no fuss.
Makes 6 servings
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1 1/2 cups uncooked stone-ground yellow grits
4 1/2 cups water
Salt and freshly ground pepper to taste
Stir together grits and water in a 3-qt. slow cooker. Let stand 2 minutes, allowing grits to settle to bottom; tilt slow cooker slightly, and skim off solids using a fine wire-mesh strainer. Cover and cook on HIGH 2 1/2 to 3 hours or until grits are creamy and tender, stirring every 45 minutes. Season with salt and freshly ground pepper to taste.