CP grits

Slow cooker grits

Stone-ground grits are ground in a stone mill and are much larger than quick- cooking grits. They also have an abundance of flavor compared to the faster-cooking versions. Most Southerners will put them on the stove and cook them for hours, sometimes even all day, while popping in and out of the kitchen to stir. Cooking them in the slow cooker requires no stirring at all. Let them cook all night and wake up to rich, creamy grits. 


·         1  Cup  stone-ground grits

·         3 1/2  Cups  water, plus more for rinsing the grits

·         1  Cup  milk

·         2  Tablespoons  unsalted butter

·         2  Teaspoons  salt


Lightly spray a 6-quart slow cooker with nonstick cooking spray.

Place the grits in a medium mixing bowl and cover with water to rinse any debris. Stir gently and skim off any debris that floats to the top. Drain the grits and discard the water.

Add the grits, 3½ cups of water, the milk, butter, and salt to the slow cooker. Turn the slow cooker to the low setting, replace the lid, and allow to cook for 6 hours. Stir the grits well before serving.  

Note: Mine came out way to thin so this would be my next try. Next time I will leave the extra butter I added out of the grits; I had a lot floating on top that may have slowed down the evaporation of water. I will not rinse the grits, never heard of anyone doing that anyway and maybe cut the water to 3 cups. I think I would go to high the last hour too. I may just jump to using my Instant Pot on slow cook low. If they come out too thin I could probably thicken them up quick by using Sauté low.