Simplify your morning: Soak the grits the night before.
2 cups uncooked stone-ground grits
1/4 cup heavy cream
1 cup (4 oz.) shredded sharp Cheddar cheese
1/2 cup freshly grated Parmesan cheese
2 tablespoons butter
1 1/2 teaspoons salt
1/2 teaspoon pepper
How to Make It
Stir together grits and 6 cups water in a 5- or 6-qt. slow cooker. Let stand 1 to 2 minutes, allowing grits to settle to bottom. Tilt slow cooker slightly, and skim off solids using a fine wire-mesh strainer. Cover and soak 8 hours or overnight.
Cover and cook grits on HIGH 2 hours to 2 hours and 30 minutes, stirring halfway through. Stir in cream and remaining ingredients. Serve with desired toppings.
I chose this recipe because the covered dish event I was attending asked for dishes that could be kept warm for a while. Despite the fact that there were no other reviews, I thought this recipe looked good, and it was. Since I had made other cheese grits recipes before, I knew what I wanted to do with the grits after they were cooked. In the future, I will probably use chicken broth instead of water to soak the grits. This time, I salted the grits whenI started cooking them. I was very liberal with the Parmesan cheese, and since I had Jarlsberg cheese available, I added it as well. I doubled the amount of butter and also added garlic powder liberally, as well as white pepper to taste. My adult daughter was so excited, she tried to persuade me to leave them at home instead of taking them to the covered dish dinner! I will say that these proportions are appropriate for a smaller sized slow cooker, and the next time I will double the recipe because if there are leftovers, that won't last long at home!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!