Incredibly Creamy Grits

Today I have a recipe for grits which can be cooked either on the stovetop or in the slow cooker. Either preparation method yields an incredibly creamy grit and these same methods work for packaged dry polenta as well.

As a dish rooted deep in the South, grits are most commonly eaten for breakfast and can be either yellow or white depending on the type of corn ground to make the grits. Grits expand when cooked and need occasional stirring to prevent sticking and lumps. Grits are most commonly served with grated cheese, butter, sausage, or red-eye gravy. Boiling grits in milk instead of water lend to them a very creamy consistency that is delicious plain. Left-over or solidified cooked grits may be sliced (like polenta) and fried directly in vegetable oil for another take on this Southern classic.

Incredibly Creamy Grits by Kitchen Dreaming

 

The first time I ever made these creamy grits, I exclaimed: “If grits always tasted like this I would eat them all the time!” And so was born my new love affair with these incredibly easy and oh so creamy grits.

 

Incredibly Creamy Grits take some time to prepare but are ready in about 30 minutes.

Incredibly Creamy Grits

Ronda Eagle | Kitchen Dreaming
These grits can be cooked either on the stovetop or in the slow cooker. Either preparation method yields an incredibly creamy grit and these same methods work for packaged dry polenta as well.
5 from 1 vote
Prep Time 5 mins
Cook Time 25 mins
Course Breakfast
Cuisine southern
Servings 2 servings
Calories 498 kcal

Ingredients
  

  • Vegetable cooking spray
  • 1 cup milk
  • 1 1/3 cups half-and-half , divided
  • 2 tablespoons butter , divided
  • 1/3 cup stone ground grits
  • Kosher salt and freshly ground black pepper
  • 1/2 cup cheddar cheese

Instructions
 

  • Creamy Slow Cooker Method:
  • Spray the insert of a slow cooker with cooking spray (clean up is a cinch with this simple trick) and preheat the crock pot on high while you get the grits started.
  • In a medium saucepan, add the milk, 1 cup half-and-half, 1 tablespoon butter, and grits. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Pour the mixture into the slow cooker and cook on high for 2 hours, stirring once or twice per hour. Once you are ready to serve, open the slow cooker and whisk in the remaining 1 tablespoon butter and the remaining 1/3 cup half-and-half.
  • Creamy Stove top Method:
  • In a medium saucepan, add the milk, 1 cup half-and-half, 1 tablespoon butter, and grits. Season with salt and bring to a boil over medium-high heat, whisking constantly to keep the mixture lump-free. Boil for 2 to 3 minutes. Cover with a tight fitting lid and reduce heat to a simmer and cook for another 20 to 25 minutes stirring occasionally. Once you are ready to serve, whisk in the remaining 1 tablespoon butter and the remaining 1/3 cup half-and-half.
  • The stove top method may take a little more liquid than the crock pot method due to evaporation.

Nutrition

Calories: 498kcalCarbohydrates: 13gProtein: 16gFat: 43gSaturated Fat: 27gCholesterol: 132mgSodium: 394mgPotassium: 398mgSugar: 7gVitamin A: 1402IUVitamin C: 1mgVitamin D: 2µgVitamin E: 1mgVitamin K: 4µgCalcium: 511mgFolate: 16µgIron: 1mgZinc: 2mg
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2 thoughts on “Incredibly Creamy Grits”

  1. Not a grit lover at all because of the texture, I decided to give your incredibly creamy grits a try. I’m happy to report that you’ve made me a convert and on my first try I ate two bowls with the brunch/ breakfast I prepared for my Dad and I!

    Reply

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