Prep 5 mins
Cook 25 mins
I first tasted grits as an adult and was underwhelmed. But I really started to enjoy them with added ingredients, so I started thinking of how to improve them for breakfast. I realized that I had also disliked oatmeal made with water, so taking a cue from my mother, I prepared them with milk. I really liked the results, but not the cooking of them. So I threw everything into the rice cooker - yummy grits with no fuss. This recipe can be doubled readily.
- Put all ingredients into rice cooker bowl and stir to combine. Set to porridge cycle.
- About 10 minutes into the cycle, stir. (I often don't get around to this, and they turn out fine),.
- I serve with a pat of butter and a spoonful of cherry or other preserves.
I enjoyed the creaminess of the grits! I used organic yellow grits, cooked in a saucepan(I don't have a rice cooker) for about 15 minutes. I topped with a dollop of fig walnut butter. Yum! Thanks!
this is about easy . you could start this before you got ready for school or work and have a hot breakfast , easy easy easy and tastes great . and i need to give you stars
I thought these were great. As for the person that said corn shouldn't be eaten with sweet then they must not have ever had kettle corn or corn cakes. There is more than one way to cook/serve stuff, just because these aren't cooked the "southern" way doesn't mean these aren't good, your rating should be removed. I prefer my grits creamy and I thought these were spot on. I've made this a few times now and they always turn out perfect, I never stir either. So much easier than making them on the stove.