Recipe courtesy of
Michelle N. Warner
for
Food Network Kitchen
Recipe courtesy of
Michelle N. Warner
for
Food Network Kitchen
Watch how to make this recipe.
Slow-Cooker Grits
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- Level: Easy
- Total: 2 hr 10 min
- Active: 10 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- 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
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
-
- Nutritional Analysis
- Per Serving
- 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
Ingredients
Directions
Special equipment:
a 6-quart slow cooker- 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.
