These Easy Cheesy Slow Cooker Grits are incredibly simple to make using your slow cooker. 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. Seasoned to perfection these slow cooker grits are then filled with plenty of sharp cheddar cheese to complete this simple but, flavorful dish.
Grits are to a Southerner what polenta is to an Italian. They’re a staple and always will be. 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. Serve these cheese grits topped with collard greens, seafood, beef stew, smoked sausages your favorite skillet brunch dishes or simply smothered with eggs for a delicious start to your day.
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.
- 2 cups yellow stone ground grits
- 1 (32-oz) low sodium chicken broth
- 2 cups light whipping cream
- 1 (8-oz) Onion & Chive Cream Cheese, softened
- 2 tsp garlic salt
- ½ tsp black pepper or to taste
- 2½ cups shredded sharp cheddar cheese, divided
- 2 Tbsp 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.