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Photo: Iain Bagwell; Styling: Heather Chadduck Photo by: Photo: Iain Bagwell; Styling: Heather Chadduck

Slow-Cooker Cheese Grits

Simplify your morning: Soak the grits the night before.

Southern Living NOVEMBER 2012

  • Yield: Makes 8 servings
  • Hands-on: 10 Minutes
  • Total: 10 Hours, 10 Minutes

Ingredients

  • 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

Preparation

1. 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.

2. 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.

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Slow-Cooker Cheese Grits Recipe

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