Crockpot Cheesy Southern Grits
"This recipe takes a while but makes the creamiest grits that you can't stop eating."
photo by signupsgeneral
- Ready In:
- 6hrs 15mins
- Ingredients:
- 6
- Serves:
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16
ingredients
- 3 cups regular grits (not the quick variety)
- 12 cups water
- 2 cups heavy whipping cream
- 2 cups shredded sharp cheddar cheese
- 3 -4 tablespoons butter
- 6 teaspoons salt
directions
- Soften the butter.
- Combine all ingredients except the shredded cheese.
- Cook on low in the crock pot for 6-8 hours stirring occasionally.
- About 15 - 30 minutes before serving stir in shredded cheese. Enjoy!
Questions & Replies
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Do you whip the whipping cream or just pour it in with the other ingredients? -
Can you use the quick grits or does it have to be the regular ones? -
How big is your crockpot?
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How many does this serve?
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When done, how would the consistency of the grits hold up while Crock Pot is set on Keep Warm?
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Reviews
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I made this recipe, last weekend, for our school league's state volleyball tournament hospitality - where the coaches, referees and support staff eat during the busy day. They were WONDERFUL...I even had people who said they didn't "like grits" tell me they were delicious. I used yellow, stone ground grits and my one and only variation was to add cooked bacon to the grits when I stirred in the cheese.
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This recipe was great! I made it exactly as it is written and in the morning the grits were a smooth consistency. Not too thick and not watery. I made them for a potluck breakfast and got soooo many compliments. There was barely any left to take home. -
Best grits I've tasted and easy to make. I did add one large clove of minced garlic and stirred it in the mixture prior to cooking. The grits may be a little dry at the end of the cooking cycle. If so, just add some milk or cream. My daughter, who is not a big fan of Southern cooking, had seconds. Great recipe. -
If I could give more than five stars I would. I added garlic and cooked on high four hours. OH MY GOODNESS THESE ARE SO GOOD! My husband LOVED them, & 7 yo grandson asked me to give his mom the recipe. Super easy too. -
ABSOLUTELY THE BEST CROCK POT GRITS EVER! I make these for church about every 2 or 3 months. NOTHING but compliments. Not too soupy, not too thick. Exactly as recipe suggests and its PEEEERFECT.. Making them again tonight!!! Thank you!
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Tweaks
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I reduced the water to 8 cups. Because I'm lactose intolerant, I used 2 cups lactose free whole milk and Cabot Seriously Sharp cheddar cheese. The creamiest, yummiest grits ever.
