Emilie Meyer
Grits are a classic Southern staple, and cooking them in a crock pot is a simple and effective way to make a large batch of creamy, delectable grits. Stone-ground grits are the only type of grits that should be cooked in a slow cooker, as they retain more of the corn's sweetness and have a toothsome quality that improves with a long simmer. The low and slow method of cooking grits in a crock pot produces a delicious, no-fuss, easy recipe that is perfect for weeknight dinners or a filling and savory breakfast.
| Characteristics | Values |
|---|---|
| Type of grits | Stone-ground grits |
| Amount of grits | 2 cups |
| Amount of water | 4-7 cups |
| Amount of butter | 1/2 cup |
| Amount of salt | 1 tablespoon |
| Amount of pepper | 1/2 teaspoon |
| Crockpot size | 4-quart or larger |
| Cook time | 3-8 hours |
| Temperature | High or low |
| Stirring | Occasionally |
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What You'll Learn
Use stone-ground grits for slow cookers
Stone-ground grits are the only type of grits that should be cooked in a slow cooker. They are coarser than polenta or cornmeal and require a longer cook time, but they produce a creamier and less mealy texture. Stone-ground grits also retain more of the corn's sweetness, resulting in a savoury dish with a subtle sweetness.
To cook stone-ground grits in a slow cooker, start by rinsing the grits to remove any residue, such as dust, dirt, or chaff. Then, soak the grits in a medium bowl or liquid measuring cup with about 4 cups of water. Let the grits settle for a minute, and then skim off any floating grits or chaff with a spoon. Drain the grits using a fine-mesh strainer and dump them into your slow cooker.
Add water and stir to combine. You can also add butter and salt at this point if desired. Cover the slow cooker and cook on low for 7 to 8 hours, stirring occasionally. If you prefer a thicker consistency, you can reduce the amount of water or add milk or cream.
Once the grits are cooked, you can season them with salt and pepper to taste and add additional butter if desired. You can also stir in cheese to make cheesy grits. The slow cooker grits can be served immediately or stored in the refrigerator for up to 5-7 days.
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Rinse grits to remove residue
Rinsing grits is a controversial topic, with some sources advising against it and others recommending it. Here are a few reasons why you might want to consider rinsing your grits before cooking them in a crock pot:
First and foremost, rinsing grits can help remove any residue, such as dust, dirt, or chaff, that may be present. While these residues are harmless to consume, they can affect the texture and mouthfeel of the cooked grits. By rinsing the grits, you can ensure a smoother, less gritty texture. This is especially true for stone-ground grits, which tend to have a coarser texture than other types of grits.
Additionally, rinsing grits can also remove excess surface starch. While starch is important for achieving a creamy texture in dishes like potatoes with cream or soups, too much starch can result in a gummy or gluey consistency in the grits. Rinsing the grits can help reduce the amount of starch and lead to a lighter, less gummy texture.
However, it is important to note that rinsing grits can also remove some of the corn flavors, resulting in a more neutral-tasting dish. Grits already have a mild flavor, so washing them can further diminish their taste. Additionally, grits are a source of folate, niacin, and riboflavin, and rinsing them may reduce their nutritional value.
Another factor to consider is the time and effort involved in rinsing grits. It can be an additional step in the cooking process that may not be convenient for everyone. Properly stored grits should be relatively clean, so rinsing may not be necessary unless there is visible dust or debris.
Ultimately, the decision to rinse or not rinse grits depends on personal preference and the desired outcome. If you prefer a smoother texture and are less concerned about a strong corn flavor, then rinsing the grits may be the right choice. However, if you want to retain the full flavor and nutritional value of the grits, you may opt to skip the rinsing step.
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Soak and skim grits
To soak and skim grits, start by placing the grits in a medium bowl or 1-quart liquid measuring cup. Add about 4 cups of water and stir. Let the grits settle for 1 minute. Use a spoon to skim off any floating grits or chaff from the surface. If you're in a hurry, you can bring the grits and water to a boil, then remove them from the heat, cover the pot, and let them rest for 20 minutes to an hour. Soaking the grits overnight is ideal because it helps the grits cook faster and taste creamier, and it also removes the hulls, which can be skimmed off the surface before cooking.
Stone-ground grits are the best type of grits to use for cooking in a crock pot because they have a superior depth of flavor compared to quick-cooking or instant grits. They also retain more of the corn's sweetness, resulting in a pot of creamy grits that are both savoury and slightly sweet.
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Cook on high for 4 hours or low for 8 hours
To cook 5-minute grits in a crockpot, you can either cook them on high for four hours or on low for eight hours. If you want to cook them overnight, you should opt for the low setting over eight hours. This means that if you go to bed at 10 pm, the grits will be ready at 6 am.
Cooking grits in a crockpot is a simple process. First, you should rinse the grits to remove any residue, such as dust, dirt, or chaff. Then, soak the grits in a bowl or liquid measuring cup with water, stir, and let them settle for a minute. Next, skim off any floating grits or chaff from the surface with a spoon, and drain the grits through a fine-mesh strainer. After that, put the grits in the slow cooker with water, butter, and salt. Finally, cover the slow cooker and cook on low for eight hours, stirring occasionally if you can.
It is important to note that only stone-ground grits should be cooked in a slow cooker or crockpot. Quick, regular, or instant grits will turn into a paste. Stone-ground grits are coarser than polenta or cornmeal, which gives them a creamier texture and a longer cook time. They also retain more of the corn's sweetness, resulting in a savoury dish with a slight sweetness.
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Add cheese, milk, or cream to taste
Adding cheese, milk, or cream to your grits will enhance the flavour and texture, making them even more delicious and indulgent.
If you're a cheese lover, you can add a handful of your favourite cheese to your grits. Cheddar is a popular choice, but you can also experiment with other varieties like Mexican melting cheese or Parmesan. For a more indulgent option, try making shrimp and grits, which also includes cheese.
Milk is a great addition if you want to make your grits creamier without adding too much richness. It's a good alternative to cream, especially if you prefer a lighter dish. You can use either whole milk or half-and-half, depending on your preference. If you're using milk, you may need to adjust the amount of butter in your recipe, as milk can make your grits less rich.
For a richer, more decadent option, add some cream to your grits. Heavy cream is a popular choice, and it's perfect if you want to indulge. If you're using cream, be sure to stir it into your grits about 15 minutes before serving to warm it up.
You can also get creative and combine these ingredients. For example, try adding cheese and milk or cream to your grits for an extra creamy and cheesy dish. You can also adjust the amounts of these ingredients to suit your taste preferences. If you find your grits are too thick, simply add more milk or cream to thin them out and give them a creamier texture.
Remember, when adding cheese, milk, or cream to your 5-minute grits in a crockpot, it's important to stir well and adjust the seasoning to your taste. These additions can enhance the flavour and texture of your grits, making them even more enjoyable.
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Frequently asked questions
Stone-ground grits are the only grits that should be cooked in a crock pot or slow cooker. Quick, regular, or instant grits will turn to paste.
Grits can be cooked in a crock pot in 3-4 hours on a high setting or 7-8 hours on a low setting. An overnight recipe is also possible, which involves leaving the grits to cook for 8 hours on a low setting while you sleep.
You will need stone-ground grits, butter, salt, pepper, water, and a bit of cream.
First, heat your slow cooker to a high setting. Next, soak your grits in water, skim off any floating grits or chaff, and drain the grits through a fine-mesh strainer. Put the grits in the slow cooker, add water, and stir. Reduce the heat to low, add butter and salt, cover, and cook for 7-8 hours on low or 3-4 hours on high. Stir occasionally.
