SLOW COOKER CHEESE GRITS
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Slow Cooker Cheese Grits – creamy, smooth, and rich, try the Slow Cooker Cheese Grits with fish, shrimp, crab, beef, or pork.
Slow Cooker Cheese Grits
A few weeks ago I had Slow Cooker Week on the blog. I made these Slow Cooker Cheese Grits then and served them with my Red Wine Pomegranate Slow Cooker Short Ribs. It’s been a busy summer for me and I’m just now getting you this recipe.
{Sorries!}
I made the entire meal in the slow cooker that night. It was fabulous! Hands-off slow cooking is the way to go!
I failed to photograph just the grits for you.
{Sorries – again!}
What are grits?
If you’re from the South, you know what grits are. Almost everyone has them in their pantry. A funny story, I was having a girls’ night at a ‘nicer’ restaurant. Polenta was the side dish for one of the recipes. My friends asked, “What is polenta?” My reply was, “grits”. Yes, polenta and grits are the same things. However, polenta is a little pricey, and grits are dirt cheap! For real!
Grits and polenta are both ground corn. The main differences are the type of corn used and the texture its ground into. Polenta is a little ‘more coarse’, while grits are finer in texture. Grits were developed by the Native Americans in the Southern U.S. And, no, they are not ‘gritty’ as the name implies. Cooked correctly, grits as smooth and rich.
Growing up, I only had grits for breakfast. But, they have moved beyond breakfast food and beyond being the poor man’s food. Some of the most prestigious restaurants in the South pair grits with shrimp, fish, and short ribs as a dinner entrée.
Serve grits as you would any pasta or rice dish.
Types of Grits
There are 3 types of grits available (watch this video by Emeril who describes grits best!)
- Instant – ready in 60 seconds
- Quick-cooking – cooks in 7 to 10 minutes
- Stone Ground or Old Fashion grits
I used quick-cooking grits in this recipe.
Slow Cooker Cheese Grits
Ingredients
- 1 cup quick-cooking grits
- 1 cup heavy whipping cream
- 3 cups water
- 1 teaspoon salt
- 2 tablespoon butter
- 1/2 teaspoon black pepper
- 2-3 ounces feta cheese
Instructions
- Add all ingredients except cheese to a slow cooker. Whisk to prevent grits from sticking on bottom of pan. Cook on high 2 -2 1/2 hours. Stir a couple of time during the cooking process. When grits thicken and liquid is almost all absorbed, stir in the cheese. Cook another 15 to 20 minutes to allow cheese to melt.
- Grits should be smooth and creamy. Add more heavy cream if necessary if they get too thick.
- You can also stir in more salt and butter if needed
Notes
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.
Never never ever cook any grits without adding salt while they’re cooking
Hi. These look so yummy but all I have right now is stone ground grits. Would they just need linger to cook? Thanks.
Yes, for stone-ground grits cook on low for 8 hours, high for 6. Don’t stir them the first 2 hours, but you can stir after that (you don’t have to stir).
Can this recipe be doubled? Love to make for our Sunday School refreshments.
Yes
actually, polenta is more finer ground than grits, not the other way around. that’s why polenta has a more of a creamy texture than grits,
Because of the different type of corn, grits can even come across as almost mushy while polenta is often more coarse and toothsome. ref – http://www.thekitchn.com/polenta-versus-grits-whats-the-difference-187807
I love polenta! We don´t have grits here, but polenta is also very cheap…and delicious, your recipe is yummy!
Thanks, Viviana!