Super Easy Overnight Grits
Published: Thu, 05/16/19
Hello there, Slow Cookerers!!
Let's talk grits.
I am not from the south, which means I am not very familiar with grits.
I did watch a southern cooking show on the Food Network that discussed grit cooking methods, and I love "My Cousin Vinny"---so I know that any self-respecting Southerner stays away from instant grits.
But that's pretty much where my knowledge ends.
After some Wikipedia-ing (technical term), I learned that Grits
"... are prepared by adding five or six parts boiling water (seasoned with salt—1/4 tsp for each cup of water) to one part grits and cooking for 20 to 45 minutes.
Grits expand when cooked and need periodic stirring to prevent sticking, and lumps from forming. They are not done until they have absorbed four and one quarter times their volume of water."
Grits expand when cooked and need periodic stirring to prevent sticking, and lumps from forming. They are not done until they have absorbed four and one quarter times their volume of water."
So I took this newfound knowledge and intermixed it with my love for the crockpot.
Also, I threw in my love for sleeping in and having breakfast cook itself.
And came up with.....
WAIT FOR IT.....
CrockPot Grits.
And it's perfect.
Overnight Slow Cooker Grits
serves about 4
1 cup grits (not instant) (also known as polenta)
5 cups of water
1/4 cup butter
1/2 teaspoon kosher salt
The Directions.
Use a 2 or 4-quart slow cooker, or place an oven-safe dish into a large 6-quart slow cooker with a bit of water around the dish (I use corningware or pyrex) and then place the ingredients into the dish.
Combine all of the ingredients. There is no need to pretreat the stoneware with a cooking spray, or bother to melt the butter.
Just throw it all in!! :-)
Cook on low for 6 to 8 hours.
This cooked for exactly 7.
Stir well and top with desired fixens'.
The kids and I used a bit of shredded cheese, and thin a bit with a tiny touch or cream or half and half.
My mom likes to stir in jelly or fresh preserves.
The Verdict.
Grits are a great way to have a hot breakfast in the morning when you are getting tired of oatmeal.
The texture is smooth and not-gritty in the slightest.
enjoy!!
happy slow cooking!!
steph
In the market for a new slow cooker? These are the ones I personally use (daily!) and recommend: Slow Cookers Steph Uses at Home.