Crockpot Cheesy Southern Grits

"This recipe takes a while but makes the creamiest grits that you can't stop eating."
photo by signupsgeneral photo by signupsgeneral
photo by signupsgeneral
Ready In:
6hrs 15mins




  • 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

  1. Do you whip the whipping cream or just pour it in with the other ingredients?
  2. Can you use the quick grits or does it have to be the regular ones?
  3. How big is your crockpot?
  4. How many does this serve?
  5. When done, how would the consistency of the grits hold up while Crock Pot is set on Keep Warm?


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!


  1. 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.



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