This recipe for Easy Cheesy Slow Cooker Grits is a gamechanger, they're so incredibly simple to make. Seasoned to perfection these slow cooker grits are filled with plenty of sharp cheddar cheese to complete this easy and flavorful side dish.
Easy Cheesy Slow Cooker Grits Recipe
What are grits made of? If you've never had Southern grits, they have a noticeably finer texture than polenta. Grits are made from corn that have had the outer hull removed and polenta is ground from whole kernel corn hence the difference in texture. They're scrumptious served for breakfast or as a side dish at any meal of the day. This recipe for grits, uses yellow stone ground grits are mixed with chicken broth and cream then cooked with softened chive and onion cream cheese to give them a smooth and velvety texture. A generous amount of cheddar cheese is the final step to make them.
How to Make the Best Easy Cheesy Slow Cooker Grits Recipe
Grits are to a Southerner what polenta is to an Italian and can be used in a variety of ways. They're a Southern staple and always will be.
- Ingredients you'll need to make homemade Easy Cheesy Slow Cooker Grits: Yellow stone ground grits, chicken stock, light whipping cream, chive and onion cream cheese, salt, black pepper, shredded cheddar cheese and butter.
- You can use any shape or similar size crockpot or slow cooker to make this grits recipe.
- This recipe uses stone ground grits not instant or quick cooking grits. It's important to use stone ground grits to hold up to the slow cooking process.
- You can make these grits one day up to one day in advance and chill them in the refrigerator to reheat later. When doing so, you will need to reheat them on the stovetop in a heavy bottomed saucepan over medium heat. You'll need additional chicken stock, cream or milk to thin the grits as they naturally solidify when chilled. Stir them constantly to prevent them from sticking to the bottom of the saucepan. If time allows, you can reheat them on high in the slow cooker, but this will take more time. Likewise, they will need additional liquid to thin chilled grits.
- Cooked grits will last in the refrigerator for up to 5 days.
- How do you serve grits? Serve these cheese grits topped with collard greens, make your own shrimp and grits, beef stew, smoked sausages your favorite skillet brunch dishes or simply smothered with eggs for a delicious start to your day.
- Grits can also be made into a casserole. See how in my recipe that combines two downhome favorites Southern Grits and Greens Casserole.
What are Stone Ground Grits?
Stone ground grits are just as the name suggests, coarsely ground corn that's turned into corn meal using a stone milling process. The texture is more coarse than quick cooking or instant grits. Stone ground grits take a bit of time and attention when made on the stovetop. While I do believe they're well worth the effort, it's nice to have them simmering in the slow cooker on busy days. One of my favorite ways to serve these cheese grits is topped with my succulent slow cooker braised beef ribs. Both the cheese grits and the tender ribs can be made in a slow cooker, it doesn't get any better or simpler than that. Read more about the many faces of grits here on Southern Living.
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Easy Cheesy Slow Cooker Grits
- 2 cups yellow stone ground grits
- 1 32 oz container low sodium chicken broth
- 2 cups light whipping cream
- 1 8 oz container chive and onion cream cheese, softened
- 2 teaspoon garlic salt
- ½ teaspoon black pepper or to taste
- 2 ½ cups shredded sharp cheddar cheese divided
- 2 tablespoon butter
- Spray the bottom and sides of a 6-quart oval slow cooking lightly with cooking spray.
- Whisk together the chicken broth, whipping cream, cream cheese, garlic salt and pepper. Add the grits and 2 cups shredded cheese. Mix well.
- Pour into the slow cooker, stir to evenly distribute the grits.
- Cover and cook on low for 4-6 hours, stopping to stir periodically (Once after cooking for 2 hours then every hour or so thereafter, if possible) Cook until the grits are tender.
- Uncover and stir-in butter. Mix until melted. Sprinkle the remaining cheese on top.
- Let stand uncovered for 10 minutes prior to serving. Grits will thicken further as they cool.