Marianne Martinez
A crock of slow-cooked grits is a dream to wake up to, and they are easy to make! Grits are a classic Southern recipe that can be served any time of the day. They are generally made from dried white corn kernels that are ground up, and sometimes they can be made with yellow corn kernels as well. There are three main types of grits: stone-ground grits, quick grits, and instant grits. Stone-ground grits are the only grits that should be cooked in a slow cooker, as instant or quick-cooking grits will turn to paste if cooked for too long. The secret to making grits in a crock pot is to cook them low and slow, and they can be made overnight.
| Characteristics | Values |
|---|---|
| Type of grits | Stone-ground, quick, or instant |
| Ingredients | Butter, salt, pepper, water, milk, cream, cheese |
| Crockpot size | 6-quart or similar |
| Amount of ingredients | 2 cups grits, 7 cups water, 1 tablespoon salt, 1/2 teaspoon pepper, 1/2 cup butter, 1/2 cup cream |
| Cooking time | 7-8 hours on low, 3-4 hours on high, or overnight |
| Stirring | Every 30 minutes to an hour |
| Serving | With more butter, salt, and pepper to taste |
| Leftovers | Can be sliced and pan-fried in butter or country ham drippings |
| Nutrition | 146kcal, 25g carbohydrates, 3g protein, 4g fat |
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What You'll Learn
Use stone-ground grits for slow cookers
Stone-ground grits are the preferred option for slow cookers. They are coarser than polenta or cornmeal and require a longer cook time, resulting in a creamier texture. The slow cooker's gentle, steady heat cooks the grits low and slow, enhancing their texture and flavour.
To prepare stone-ground grits for the slow cooker, start by rinsing them to remove any dust, dirt, or chaff. This can be done by soaking the grits in water for about 10 minutes, allowing the chaff to float to the top, which can then be skimmed off.
Once your grits are prepared, you can add them to the slow cooker with the other ingredients. A typical recipe includes 2 cups of stone-ground grits, 7 cups of water, 1 tablespoon of kosher salt, and 1/2 teaspoon of black pepper. You can also add 1/2 cup of unsalted butter, sliced.
Set your slow cooker to low for 6-8 hours or high for 3-4 hours, stirring occasionally. The longer cook time on low heat will result in an even creamier texture. Once the grits are cooked, stir in some heavy cream and cook for an additional 15 minutes to warm up the cream.
Your stone-ground grits are now ready to serve! You can enjoy them as a breakfast dish or a hearty side, pairing well with shrimp, bacon, sausage, or vegetables.
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Rinse grits to remove residue
Rinsing grits is a controversial topic, with some people insisting that you should never do it, while others claim it is necessary. So, what is the reason behind each of these conflicting viewpoints?
Firstly, rinsing grits can remove any dust, debris, or remnants of chaff that may be present, even if the grits have been packaged and stored properly. This ensures that your final dish is free from any unwanted particles. Additionally, rinsing can be useful if you prefer a lighter, less gummy texture in your grits, as it removes excess surface starch. This type of starch is essential for thickening soups and sauces, but it may not be desirable in grits.
On the other hand, some people argue that rinsing grits removes the valuable nutrients found in grits, such as folate, niacin, and riboflavin. Since grits have a neutral flavour to begin with, washing them can further reduce their corn flavour, resulting in a less tasty dish. This is why some people, especially in the South, choose not to rinse their grits, as they want to retain the flavour and nutritional benefits.
Furthermore, rinsing grits can be time-consuming, and it will not make them safer to eat. If your grits have gone bad, indicated by black spots, discolouration, or an unpleasant odour, rinsing them will not improve their freshness.
Ultimately, the decision to rinse or not to rinse grits depends on your personal preferences for texture, flavour, and convenience.
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Cook grits low and slow
To cook grits low and slow, you should use stone-ground grits. Quick-cooking grits are ground more finely than stone-ground grits and require less cooking time. Instant grits, which are made by cooking and then dehydrating grits, will turn to paste if cooked for too long.
Stone-ground grits are processed on stone mills and are much coarser than polenta or cornmeal. They require a longer cook time than polenta or cornmeal porridge, but their coarse texture and longer cook time mean they turn out creamier and less mealy. They also retain more of the corn's sweetness, resulting in a pot of creamy grits that are both savoury and slightly sweet.
To cook grits low and slow, first rinse the stone-ground grits to remove any residue, such as dust, dirt, or chaff. Then, add the grits to a large mixing bowl and pour in some water. Allow the grits to sit for about 10 minutes, and skim off any chaff that floats to the top. Next, pour the rinsed and skimmed grits into the crockpot and add water, butter, and salt.
Cook the grits on low heat for 6 to 8 hours, stirring occasionally. The grits are done when they are soft but still have a bit of texture to them. At this point, you can add flavour enhancers like cream, or grated cheese.
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Add flavour enhancers like cream or cheese
To add flavour enhancers like cream or cheese to your grits, you can follow these steps:
Firstly, decide on the type of grits you want to make—cheesy grits or creamy grits. For cheesy grits, you can add shredded cheese directly to the slow cooker along with the other ingredients. You can also add cheese after the cream has been stirred in and warmed up. Cheddar cheese is a popular choice, but you can also experiment with other varieties like Mexican melting cheese. If you want to make creamy grits, simply omit the cheese and add cream instead.
If you want to add cream to your grits, you can do so towards the end of the cooking process. Once your grits are cooked, turn off the slow cooker and quickly stir in the cream to combine it evenly with the grits. Let the mixture rest, uncovered, for about 10 minutes, and then give it a final stir. You can then serve your creamy grits with your favourite toppings, such as butter, salt, and pepper.
If you prefer your grits extra creamy, you can add milk or cream to adjust the consistency. Additionally, if you're making cheesy grits, you can add cream cheese to the slow cooker along with the other ingredients for a creamier texture and a tangy flavour. You can also try adding milk instead of cream to your grits for a slightly different flavour profile.
Finally, feel free to experiment with different types of cheese to find your favourite. You can also try adding cooked bacon, garlic, or other ingredients to enhance the flavour of your grits and make them your own. Remember, the beauty of cooking is in the creativity and personal touch that you bring to each dish!
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Serve straight or with meat or vegetables
When your grits are cooked, you can serve them straight from the crock pot, or use them as a base for meat or vegetables.
If you want to serve them straight, you can add some butter, salt, pepper, or cheese to taste. You could also add milk or cream to thicken the grits and make them extra creamy.
If you want to use your grits as a base, you could try frying slices of it in a pan with some butter or country ham drippings. You could also serve them with fried eggs, meatballs, pasta sauce, or roasted vegetables.
Grits are a classic Southern dish, so you can't go wrong by serving them with freshly cooked bacon or sausage. They are also commonly paired with shrimp.
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Frequently asked questions
Stone-ground grits are the best option for a crock pot. Quick-cooking grits are ground more finely than stone-ground so they require less cooking time and will turn to paste if cooked for too long.
Stone-ground grits take 6-8 hours to cook on low heat and 3-4 hours on high heat.
The ratio of grits to water is 1:2. For example, 1 cup of grits will require 2 cups of water.
You can add butter, salt, pepper, cheese, milk, and cream to your crock pot grits.
The grits are done when they are thick and creamy but still have a slight bite to them. They should have a sweet corn flavor but be distinctly savory.
